How to Make Boston Bay Aircon Manual

Easy Boston Cream Poke Cake

The back bay is home to boston's tallest skyscrapers and its glitziest shopping, restaurants and hotels.

Recipe Summary Easy Boston Cream Poke Cake

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Ingredients | Boston Bay Aircon Manual

1 (15.25 ounce) package yellow cake mix

1 cup water

3 eggs

¼ cup vegetable oil

4 cups milk

2 (3.5 ounce) packages instant vanilla pudding mix

2 cups semisweet chocolate chips

1 cup heavy whipping cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.

Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.

Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

You can eat this right away, but I prefer to refrigerate and consume the next day. This lets the ingredients come together to make the cake insanely moist and the ganache thicken.

Info | Boston Bay Aircon Manual

prep: 15 mins cook: 30 mins additional: 1 hr total: 1 hr 45 mins Servings: 16 Yield: 1 9x13-inch cake pan

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