Boston Cream Dessert (Printable Version)
Luscious Boston Cream Dessert with soft yellow cake, creamy pudding, and chocolate topping.
# Ingredients:
→ Chocolate Layer
01 -
16 oz container of chocolate frosting
→ Vanilla Layer
02 -
Two 3.4 oz packs of instant vanilla or French vanilla pudding
03 -
4 cups of regular milk
→ Base Layer
04 -
One 15.25 oz box of yellow cake mix
05 -
Eggs, water, and oil (as directed on the cake mix package)
# Steps:
01 -
Follow the instructions on the cake mix box to get it ready. Bake it in a greased 9x13-inch baking dish.
02 -
Before the cake cools down, poke holes all over it using a wooden spoon handle or something similar. The spacing between the holes should be about an inch. Make sure they’re wide and deep enough for the pudding to go through.
03 -
In a bowl, combine the milk and pudding mix. Stir for about a minute until it looks smooth, with no lumps.
04 -
Carefully pour the pudding across the cake's surface, filling up the holes. Use a spoon to spread the pudding and push it into the holes gently.
05 -
Pop the cake into the fridge for 2 hours so the pudding firms up and the cake cools completely.
06 -
Take off the lid and any foil from the frosting container. Warm it up in the microwave for 10-15 seconds. Stir to make it smooth, but don't get it too hot.
07 -
Spread the warmed frosting over the pudding layer. Start in the middle and gently work your way to the edges, making it as even as possible.
08 -
Let the cake rest at room temp for a few minutes. Then, refrigerate again so it sets completely before slicing and serving.