Boston Cream Poke Cake

 

This is a 9 inch cake, because sometimes a big cake is just to much.  There are those times when you want cake but a 13×9 inch is just too big.  That happens a lot here because there are only two of us.  For some reason for the last two days my mind has been occupied with the flavors of a Boston Cream Pie.  When that happens, those flavors have to hit my taste buds to satisfy my craving.  How do I get the flavors I want without having a ton left over plus save some time in the kitchen. Scaling down to meet my craving and going semi homemade made sense.  I started by making a 9 inch homemade white cake.  Making a poke cake out of it would save me from cutting the cake in half as you would in a traditional Boston Cream Pie.  That idea made me happy because I’m measurement impaired and for the life of me can’t cut a cake in half without it being crooked.  Seriously… crooked.  Using instant vanilla pudding was a no brainer, I wouldn’t have to make pastry cream from scratch.  The chocolate ganache used to top a traditional Boston Cream Pie turned into a very easy delicious chocolate fudge frosting.  The cake was amazing!  The cool creamy pudding, the dark chocolate frosting combined with the cake was spot on!  The flavors were PERFECT!!  My taste buds were doing the happy dance!  To make this cake into a 13×9 inch cake, either double the white cake recipe or make a box cake according to package directions.  Use two packages of instant vanilla pudding ( the small boxes that serves 4) make according to package directions and use a tub of chocolate frosting premade , microwaving it for about 15 seconds just until it’s pourable to spread over top the cake. Follow the same instructions as far as poking holes in the cake, spreading the pudding, refrigerating and applying the frosting as in this recipe for the smaller semi homemade version.   I hope you love this as much as we did!  Enjoy!!

 

 

 

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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!