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Boston cream poke cake

Submitted by: Paula fecko of Johnstown | Date Added: 22 Jun 2017
Listed in: Desserts

Boston cream poke cake Ingredients


1 BOX YELLOW CAKE MIX



2 BOXES INSTANT VANILLA PUDDING



4 CUPS MILK



I TUB CHOCOLATE FROSTING


Boston cream poke cake Cooking Instructions


MAKE CAKE ACCORDING TO DIRECTIONS AND BAKE IN A WELL-GREASED 9 X 13 PAN



WHEN CAKE IS FINISHED, WHILE STILL WARM, POKE HOLES ALL OVER CAKE (ABOUT AN INCH) WITH THE HANDLE OF A WOODEN SPOON.



BE SURE TO POKE ALL THE WAY TO THE BOTTOM OF THE CAKE.



WHISK TOGETHER THE PUDDING AND THE MILK TILL SMOOTH.



POUR PUDDING OVER CAKE  POUR RIGHT INTO THE HOLES AS MUCH AS POSSIBLE.



PUT IN FRIDGE TO COOL ABOUT TWO HOURS.



REMOVE THE LID AND FOIL FROM THE FROSTING AND POP INTO MICROWAVE FOR 10 - 15 SECONDS



STIR.



SHOULD BE A LITTLE THICK BUT POURABLE - NOT BUBBLY HOT.



POUR ON CAKE AND SPREAD FROM THE CENTER TO THE SIDES.



COOL ON COUNTER FOR A FEW MINUTES, THEN IN FRIDGE TO COOL COMPLETLY.



NOTE



STORE CAKE IN THE FRIDGE. TASTES BETTER AFTER IN HAS SAT IN THE FRIDGE OVERNIGHT.


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