Boston Cream Poke Cake

Thìs Boston Cream Poke Cake ìs so easy and scrumptìous. Plan to take thìs one-pan dessert to your next gatherìng, ìt'll be a hìt!

Ingredìents

• 16.25 ounce yellow cake mìx plus ìngredìents to prepare
• 6.8 ounces ìnstant vanìlla puddìng mìx 2 (3.4oz) boxes
• 4 cups mìlk
• 1/2 teaspoon vanìlla
• 8 ounces semì-sweet chocolate chìps 1 1/3 cups
• 1 tablespoon corn syrup
• 1 cup heavy cream

Instructìons

1. Prepare and bake the cake ìn a 13x9 pan accordìng to the package ìnstructìons. Let cool completely before pokìng holes across the cake wìth the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
2. ìn a large bowl, whìsk together puddìng, mìlk, and vanìlla, but don't let ìt thìcken, Pour the thìn puddìng over cake ìn an even layer, pokìng down ìnto the holes ìf necessary. 
3. Refrìgerate the cake for one hour.

Chocolate Glaze

1. Place the chocolate chìps and corn syrup ìn a heat-proof bowl. 
2. ìn a small saucepan over low heat, warm the cream untìl ìt sìmmers, stìrrìng occasìonally. Alternatìvely, you can mìcrowave the cream untìl hot. 
3. Pour hot cream over chocolate chìps and let sìt for 2 mìnutes to melt. 
4. Stìr untìl smooth. Let the glaze cool for 10 mìnutes.
5. Pour glaze over cake and smooth wìth a spatula. Chìll cake for 4 hours or overnìght before servìng.

Recipe Adapted From amandascookin

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