Boston Cream Poke Cake

White Cake 9 inch

Ingredients:
1 cup sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk

1 Box Vanilla Instant Pudding ( 4 serving size)  prepare according to package directions.

 Fudge Frosting

Ingredients:

3 tablespoons butter or margarine
1/3 cup HERSHEY’S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

White 9 Inch Cake Directions:

 Grease and flour a 9 inch square or round cake pan.  Preheat the oven to 375 degrees.

In the bowl of an electric mixer beat the sugar, salt and shortening together until creamy.  Beat in the egg until mixture is fluffy and light in texture.

In a separate bowl mix the flour and baking powder together.

Add the flour and milk alternately into the fluffy egg mixture beating until just incorporated.  .  Begin with the flour, then milk, flour, the rest of the milk and then the last bit of flour.  Beating til just incorporated.  Pour into prepared baking pan.

Bake at 375 for 25 to 30 minutes, test with a toothpick for doneness.

Fudge Frosting Directions

Melt the butter in a small saucepan over low heat. Add the cocoa,cook and stir until the mixture just starts to boil, remove from the heat.  Place in a medium size bowl to cool.

Using an electric mixer or a whisk ( I used a whisk) add the milk and powdered sugar alternately until you have a smooth spreading consistency.  Add the vanilla. 

Recipe Directions:

Bake the 9 inch white cake according to the cake directions.  When the cake has cooled down to lukewarm,  poke holes in the cake with the handle of a wooden spoon.  Pour the prepared vanilla instant pudding into the holes and on top of the entire cake.  Refrigerate for at least 2 hours. Prepare the Fudge Frosting, place dollops of frosting on top of the cake.  Spread the frosting over the entire cake and refrigerate.  Remove from the refrigerator about 10 minutes before serving. Enjoy!