Boston Cream Pie Poke Cake

• Vegetarian

• Baking & Spices

  • 1 3.5 oz instant vanilla pudding mix, instant
  • 3/4 cup Cocoa powder
  • 5 cups Powdered sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 box Cake mix plus ingredients to make cake, yellow

• Dairy

  • 1 1/2 sticks Butter
  • 1 14 oz. can Condensed milk, sweetened
  • 2 cups Milk

• Liquids

  • 1/2 cup Water

Found on diaryofarecipecollector.com

Ingredients

• 1 box yellow cake mix plus ingredients to make cake
• 1 3.5 oz. instant vanilla pudding mix
• 2 cups milk
• 1 14 oz. can sweetened condensed milk
• 1½ sticks butter, softened
• ¾ cup cocoa powder
• ½ cup boiling water
• 1 tsp vanilla
• 5 cups powdered sugar

Directions

• Bake cake according to box mix directions in a 13 x 9 pan.
• While cake is in the oven, mix pudding mix with 2 cups of milk. Whisk until combined and let sit for 2 minutes or until thickened. Whisk again for a few seconds.
• Whisk in sweetened condensed milk. MIXTURE WILL BE THINNER THAN PUDDING. THIS IS OKAY SINCE YOU WILL LET IT SET UP IN THE REFRIGERATOR.
• Remove cake from oven and poke several holes with the handle of a wooden spoon.
• Pour pudding mixture all over cake filling all the holes and letting it completely cover the cake. Let it sit until cooled (about 1 hour).
• Make frosting by adding softened butter to a large mixing bowl. Add cocoa powder. Carefully pour in boiling water. Add vanilla and beat for about 1 minute or until combined.
• Gradually add in powdered sugar beating after every few cups added. Beat until smooth.
• Frost cake and refrigerate until ready to serve. BEST REFRIGERATED OVERNIGHT.