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  • Amy Garza

    boston cream poke cake - i LOVE boston cream cake. ^_^

  • Susan Conner

    Boston Cream Poke Cake, 1 box yellow cake mix , (3.4oz) boxes instant Vanilla or French Vanilla pudding, 4 cups milk , 1 tub Chocolate Frosting - i'm just going to melt semi-sweet chocolate and add whipping cream for a ganache. it'll add a better flavor and taste less artificial with a ganache.

  • Sharon Bedwell

    BostonCream Poke cake

  • C. Rupp

    Boston cream pie poke cake. box yellow cake mix, plus ingredients stated on box 2 boxes (3.4 oz) vanilla instant pudding 4 cups milk (whole OR skim works) 1 tub store bought chocolate fudge frosting Directions -Bake cake according to box in a greased 9x13 pan -When cake has passed the toothpick test, take it out of the oven -Quickly mix the pudding with milk and set aside for a second -Using a knife sharpener or the wrong end of a wooden spoon (or anything round and about that size), poke holes all over cake while still hot - as many as you can without accidentally connecting multiple holes because you still need some non-hole-y cake! -Pour the pudding mixture (while still liquidey) all over cake and into the holes - you want the mixture to turn into pudding AFTER getting into the cake -Refrigerate cake for about 2 hours until pudding is totally set and thick -Microwave the jar of frosting with the lid off for about 20 seconds or until easy to pour and spread -Carefully and quickly spread frosting over pudding layer - this is why it must be totally set! -Refrigerate whole cake again until frosting sets -Keep refrigerated and serve chilled!

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