Boston Cream Pie Poke Cake

Bosto-n Cream -Pie -Poke- Cake



Boston Cream Pie Poke Cake






1 box yellow cake mix, plus ingredients called for on package

2 (3.4 oz) boxes instant vanilla pudding

4 cups milk

1 teaspoon vanilla extract

12 oz bag chocolate chips

1 1/2 cups heavy cream




Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely.

Once cake has cooled, poke holes all over the cake using the end of a wooden spoon.

While cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.

Once cake has chilled, make the chocolate ganache:

Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat.

Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.

Pour chocolate over cake and smooth with a spatula. Chill in refrigerator at least 4 hours and up to overnight before slicing and serving.

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Oreo Truffles

Oreo -Truffles

Oreo Truffles




1 (14 oz.) package Oreos

8 oz. cream cheese, softened

1 tsp. pure vanilla extract

2 c. white chocolate chips, melted

1/2 c. semisweet chocolate chips, melted



Use a food processor to crush cookies into fine crumbs.

Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined.

Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.

Dip the frozen balls in melted white chocolate until coated and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes.

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