Who doesn't love a yummy cake with pudding and chocolate? I know I do! This is a fun spin on the traditional Boston Cream Pie. Made in a 9x13 inch pan, this takes out all the stress of a layer cake and puts it in one dish. Same flavor, just easier!
Boston Cream Poke Cake
1 box yellow cake mix (I used the butter kind) plus ingredients listed on box
1 5-ounce box instant vanilla pudding
2 cups whole milk
1 12-ounce jar Hot Fudge ice cream topping
Make cake according to box directions for a 9x13 cake. OR you can make it "homemade style". *Instructions below.
When cake is done, poke holes all over while it's still warm.
pudding with milk and pour onto warm cake. Don't allow the pudding to
set up or it will be too thick to pour. Spread to make sure pudding gets
in all the holes.
Place cake in the fridge for a couple of hours.
Warm hot fudge topping in the microwave until warm and "stirrable".
Pour topping over cake and spread to smooth.
Place back in the fridge to chill.
Homemade style cake:
Substitute butter for oil and double it.
Use milk instead of water
Use one additional egg.
Bake as directed on box.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!