Description
A decadent twist on classic Boston cream pie, featuring a moist yellow cake poked and filled with vanilla custard, then topped with rich chocolate ganache.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix + required ingredients (eggs, oil, water)
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Optional: 1/2 cup toasted sliced almonds for garnish
Instructions
- Bake cake: Prepare and bake yellow cake in 9×13″ pan according to package directions. Let cool 15 minutes.
- Poke holes: Use the handle of a wooden spoon to poke holes all over the warm cake, about 1″ apart.
- Make filling: Whisk pudding mix into cold milk for 2 minutes. Let stand 3 minutes until thickened.
- Fill cake: Pour pudding over cake, spreading to fill holes. Refrigerate 1 hour.
- Make ganache: Heat cream until simmering, then pour over chocolate chips and butter. Let sit 5 minutes, then whisk smooth. Stir in vanilla.
- Top cake: Spread ganache over chilled cake. Refrigerate 2+ hours before serving.
Notes
- For homemade cake: Use your favorite yellow cake recipe in 9×13″ pan
- Holes should go at least halfway through the cake for maximum filling
- Ganache thickens as it cools – pour when still pourable but not hot
- Store covered in refrigerator for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg