BOSTON CREAM POKE CAKE

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Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
  • Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 32 g, Protein 5 g

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