Easy Boston Cream Poke Cake

Step 1

Bake cake as directed on the box in a 9x13 baking pan.

Step 2

Prepare the pudding as directed on the box, after the cake has baked.

Step 3

While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.

Step 4

At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.

Step 5

Spread the 1/2 the pudding over the cake , pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.

Step 6

Refrigerate for 1 1/2 - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.

Step 7

Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.

Step 8

Spread the frosting over the cake and refrigerate 4 hours or overnight.

Step 9

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.

Step 10

Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.

Step 11

The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy.