Description
A delightful dessert that combines layers of moist cake with creamy vanilla pudding and chocolate frosting, reminiscent of traditional Boston cream pie.
Ingredients
Scale
- 1 box of yellow cake mix
- 1 cup of milk
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 package (3.4 ounces) of instant vanilla pudding mix
- 2 cups of heavy cream
- 1 cup of powdered sugar
- 1 cup of semi-sweet chocolate chips
- 1 tablespoon of butter
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the yellow cake mix, milk, vegetable oil, and eggs in a large bowl until smooth.
- Pour the batter into the prepared baking dish and bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes. Then, poke holes all over the top with a fork or skewer.
- Whisk the instant vanilla pudding mix with 2 cups of milk until thickened. Pour it over the warm cake, allowing it to seep into the holes.
- Cover the cake with plastic wrap and chill in the fridge for at least an hour.
- Melt the butter and semi-sweet chocolate chips in a medium saucepan over low heat, stirring until smooth. Remove from heat and stir in the vanilla extract.
- Whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the pudding layer.
- Drizzle the chocolate sauce on top. Cut into squares and serve!
Notes
Store any leftover cake in an airtight container in the refrigerator for 3-4 days. Use homemade whipped cream for a richer flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg