Boston Cream Pie Poke Cake

Boston Cream Pie Poke Cake combines two fantastic desserts, Boston cream pie and poke cake into a moist cake with a surprise in the middle. It’s filled with vanilla pudding and topped with chocolate ganache.

Cake:
2 cups sugar
4 eggs
2½ cups flour
1 cup milk
¾ cup vegetable oil
2 ¼ tsp. baking powder
½ tsp. sea salt
2 tsp. pure vanilla extract

Filling:
2 small boxes instant vanilla pudding, mixed according to box directions.

Ganache:
8 oz semisweet chocolate, finely chopped
1 cup heavy cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13” pan. Set aside.

Beat eggs and sugar until combined. Add flour, milk. oil, baking powder, salt and vanilla. Mix just until combined. Pour into prepared pan.

Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.

Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.

Make the Pudding:
Prepare pudding according to box directions and pour over the cake. Let cool.

Make the Ganache:
Heat the heavy cream just to a boil. Pour over the chocolate and let sit for 2 minutes. Whisk until completely smooth.

Let cool for a few minutes, then pour over the pudding layer. Refrigerate until cold. Cut and serve.

Makes 12-15 servings.