Description
A delightful dessert that combines rich chocolate and creamy vanilla in a fluffy poke cake, perfect for any celebration.
Ingredients
Scale
- 1 box (15.25 oz) Betty Crocker Super Moist Yellow Cake Mix (plus box ingredients)
- 2 boxes (3.4 oz each) Jell-O Vanilla Instant Pudding
- 3 cups cold milk
- 1 tub (16 oz) Betty Crocker Rich & Creamy Chocolate Frosting
Instructions
- Preheat your oven according to the cake mix instructions. Pour the yellow cake batter into your greased 9×13 baking pan. Bake according to the package directions. Once done, remove from the oven and let it cool for about 15 minutes.
- Poke the cake using the round handle of a wooden spoon, gently poking deep holes all over the warm cake. Space them about an inch apart.
- Whisk together the cold milk and Jell-O Vanilla Instant Pudding in a bowl for about 2 minutes until it starts to thicken.
- Pour the prepared pudding quickly over the cake, ensuring it seeps into all the holes.
- Cover the cake with plastic wrap and chill in your refrigerator for at least 2 hours.
- Microwave the chocolate frosting for about 15 seconds to soften it, then gently spread it over the top of the chilled cake.
- Chill the frosted cake for another hour, then slice into squares and serve.
Notes
Make-ahead tips: Prepare a day in advance for the flavors to meld. You can also try baking in an air fryer for a different approach.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Boston Cream, Poke Cake, Chocolate, Vanilla, Dessert, Cake, Family recipe