Happy Thursday! Things are finally starting to settle down around here after days of chaos! I had a different recipe planned to share today, but since I didn't get around to baking much during the storm, I thought I'd share Trip's favorite cake these days, Boston Cream Pie Poke Cake.
Back in February, I found THIS recipe from Delish. We originally made it as a sheet cake like the recipe, but for Trip's birthday, I decided to play around and make it a layer cake instead. I think it turned out perfectly, and it's so easy that we'll be keeping this cake in the repertoire for years to come! Scroll down for the recipe!
* 2 small boxes OR 1 large box of instant vanilla pudding
* Milk (as called for in the pudding mix)
* 1 box yellow cake mix
* Eggs, water, vegetable oil (as called for in the cake mix)
* 2 cups chocolate chips
* 1 cup heavy cream
* Prepare your yellow cake mix according to the box's directions. (I baked the cake in 2 round pans.)
* Let your cakes cool.
* While the cakes are cooling, prepare the vanilla pudding according to the box's directions.
* Once the cakes are cool, put one cake on your cake stand.
* Poke many holes into the cake with a wooden spoon handle.
* Spread vanilla pudding all over this first layer, and make sure that the pudding fills the holes.
* Lay the second cake on top.
* Again, poke this layer with the spoon.
* Spread the remainder of the pudding on top, ensuring the pudding fills the holes. (If you don't use all of the pudding, that's okay! The amount of pudding is a personal preference, and I usually use less than what is called for in the Delish recipe.)
* Put the cake in the fridge for at least two hours to set.
* Pour the chocolate chips into a glass bowl.
* Heat the heavy cream over medium high until it starts to boil.
* Pour the cream over the chocolate chips, and stir until smooth.
* Pour the ganache over the cake.
* Refrigerate until ready to serve, and enjoy!