I have been neglecting posting recipes during this difficult time in my life.  I’ve been lucky that I made crock pot freezer meals or food left over from our picnic we had last week.  So we have not been eating out.  I have not had to do any grocery shopping.  With an extra person at our house, this is amazing.

This cake was my birthday cake this year.  I put the photos and recipe in my Google Drive until I was read to post the recipe.

This is one delicious cake.  It was very moist and tasted like Boston Creme Pies.  I’ve never actually had a Boston Creme Pie but have had a Boston Creme doughnut at Tim Horton’s.  Which by the way is my favorite doughnut there.  Just saying.  So I’m assuming that this tastes the same.

With a birthday coming up, I am probably going to make this for him.  Hubby, cough cough, Hubby.  Who by the way is turning 39 for the sixth year coming up.

I hope you make this cake.  It is so delicious!

Boston Creme Poke Cake

Stars of the Recipe:

• 1 box of yellow cake mix plus all the ingredients required to make the cake
• 2 small boxes or 1 large box of vanilla instant pudding mix
• 4 c. of milk
• 1 container of chocolate frosting

Steps:

1. Prepare and bake the cake as instructed on the box.
2. Allow to cool for about 20 minutes.
3. Poke holes evenly using a round spoon handle.
4. In a large bowl, whisk the vanilla pudding and milk until blended.
5. Pour the pudding over the cake.  (Make sure the pudding gets into the holes.)
6. Refrigerate until the pudding is set. (About 2 to 3 hours.)
7. Once the pudding is set, pull out of the fridge and prepare the frosting.
8. Open the frosting and remove the foil seal.
9. Microwave for 15 seconds.  Stir.  Repeat process until the frosting is pourable.
10. Pour over the pudding layer.  
11. Spread with a spatula until the cake is covered.
12. Refrigerate for 2 to 3 more hours.
13. Enjoy!

Store in the fridge.

Printable Recipe

Adapted from Cincyshopper

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Yummly

I hope you have a great day.  Thanks for reading my blog post.  

Happy eating,
Traci