Boston Cream Poke Cake

Name: Boston Cream Poke Cake
Prep time: 20 min
Cook time: 2 min
Total time: 3 min
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding; 1 qt. (4 cups) cold milk; 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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Prep Time: 20 minutes

Cook Time: 2 hours, 50 minutes

Total: 3 hours, 10 minutes

Servings: 16

Author : My Food and Family

baking chocolate cake

Ingredients

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1 pkg. (2-layer size) yellow cake mix2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding1 qt. (4 cups) cold milk2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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Instructions

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Step 1

Heat oven to 350°F.

Step 2

Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.

Step 3

Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.

Step 4

Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.

Step 5

Refrigerate 1 hour.