Tuesday, July 17, 2012

Boston Cream Cake Recipe

I saw this on Pinterest and fixed it this afternoon.  It's quick and easy to make.  To suit my taste, I'm going to use just 1/2 can of frosting next time.  Using the whole can made it a little too sweet.

Some people call this type of cake a "poke cake" since you make the holes in it for the pudding to seep into the cake itself rather than just sitting on top like a layer of frosting.

Boston Cream Cake

1 yellow cake mix
2 small packages vanilla instant pudding
4 cups milk
1 can chocolate frosting

Prepare  13 x 9 cake according to package.
When cake is done, poke rows of holes in it using
a wooden spoon handle.

Prepare the instant pudding and let it stand about
2 minutes.  You want it to be pourable, not completely
set up.

Pour pudding over the warm cake, Spread to edges and
using the back of  your spoon, make sure the pudding
goes down into the holes you punched in the cake.

Chill thoroughly to let pudding set.

Remove lid from frosting and place into microwave for
10-20 seconds to soften.  You want it pourable, but not
completely melted.

Pour frosting  onto the center of the cake and carefully
spread it out to the edges. Put cake back into refrigerator
until frosting is completely cooled.

This cake needs to be kept refrigerated and will be more moist
the next day.

No comments: