Instructions:
- Preheat your oven and prepare the cake mix according to the instructions on the box. This usually involves combining the cake mix with eggs, water, and oil. Mix until well combined.
- Pour the cake batter into a greased 9×13-inch baking dish.
- Bake the cake according to the package instructions, or until a toothpick inserted into the center comes out clean. This is typically around 25-30 minutes at 350°F (175°C).
- While the cake is baking, prepare the vanilla pudding. In a bowl, whisk together the instant vanilla pudding mix and 2 cups of milk. Whisk until the mixture thickens.
- Once the cake is done baking, remove it from the oven and let it cool slightly.
- Use the end of a wooden spoon or a fork to poke holes all over the cake. Make sure the holes are evenly spaced.
- Pour the prepared vanilla pudding over the warm cake, ensuring that it fills the holes.
- Place the cake in the refrigerator to cool and set for about 2 hours.
- To make the chocolate glaze, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove it from the heat and add the chocolate chips, butter, and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula.
- Refrigerate the cake for an additional 1-2 hours to allow the chocolate glaze to set.
- Once the cake is fully set, you can serve it. Slice and enjoy your Boston Cream Poke Cake!
This dessert is a delightful combination of moist cake, creamy pudding, and rich chocolate glaze, reminiscent of the classic Boston cream pie. It’s a perfect treat for any occasion.
