Boston Cream Pie Cake
oston Cream Pie Cake with Boxed Cake Mix creates a moist yellow cake with sweet vanilla pudding and is topped off with a decadent chocolate topping for a dessert that you’ll love more than even your favorite Boston Cream Donut.
Equipment
- 1 13 x 9 cake pan
Ingredients
Cake
- 1 15.25 oz butter recipe yellow cake mix plus ingredients call for on the package (eggs, butter, water.
- 1 3.4 oz intant vanilla pudding
- 2 cups whole milk
- 1 tsp vanilla extract
Chocolate Topping
- 1½ cups milk chocolate chips
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 3 tbsp salted butter
- 2 tsp vanilla extract
Instructions
- Make butter recipe cake mix according to the package instructions. Pour into a greased 9x13 cake pan. Bake according to the directions on the box.
- Remove the cake from the oven and allow it to cool for 40 mins. Once the cake has cooled (it will still be slightly warm). Use the end of a wooden spoon or a wooden dowel to poke several holes in the cake. Set aside.
- Mix together pudding mix, vanilla extract, and milk until there are no lumps. Do not let the pudding set up too much, it should still be a little runny. Pour pudding mix over the top of the cake making sure to fill each hole. Spread the remaining pudding over the top of the cake. Place the cake in the refrigerator for 45 minutes or until the pudding has had a chance to set up.
- In a medium-size bowl add the chocolate chips and butter. Melt in the microwave for 20-second intervals until the chocolate is completely melted. Add heavy cream, and vanilla extract to the chocolate and continue stirring until there are no lumps (you might need to microwave it a little longer).
- Pour the chocolate topping over the cake covering the entire cake. Refrigerate for about 45 minutes or until the chocolate has completely cooled.
- Serve and enjoy!!!
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