Saturday, February 24, 2024
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Boston Cream Poke Cake

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1 box of Yellow Cake Mix (plus the box of ingredients)

2 small boxes (3.4 oz) of instant vanilla pudding mix

4 cup of milk

1 container Chocolate Frost


Prepare the cake in a 13×9″ container according to the instructions on the box.

Cool until slightly warm.

Use the handle of the spoon to make holes evenly in the cake.

Combine milk and pudding mix and beat until well blended.

Pour the pudding over the cake making sure it goes into the holes.

Refrigerate the cake for several hours to allow the pudding to settle and settle.

Open the glaze container and remove the aluminum seal.

Microwave for 15 seconds and stir. Repeat this until the frosting can be poured.

Pour over the pudding layer and spread with a spatula to cover it completely.

Refrigerate for at least several more hours.

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