My dad and I share a lot in common. If I had a nickel for every time my mom’s said, “You are definitely your father’s daughter”, I would have all my student loans paid off by now. (And trust me, I have a lot of them.) I inherited his hazel eyes, his love of traveling, and his type A personality. We can both appreciate a well-organized closet, and a detailed excel spreadsheet. You should have seem us during my wedding planning days – we were quite the organized dynamic duo!
Another trait that we share is our love of desserts. My dad’s favorite dessert is Boston cream pie, and growing up, I always remember my mom making him one every year on his birthday. We celebrated Father’s Day last weekend, so I took this cake along for dessert. Traditionally, Boston cream pie is a layer cake, but by turning it into a poke cake, the pudding seeps into the cake more, making is even more moist and delicious. Plus, it’s easy to transport in a 9×13 pan. The original recipe uses a box mix and a can of pre-made frosting, but feel free to substitute for your favorite homemade recipes.
Boston Cream Poke Cake
Yields: 12-15 servings
1 box of yellow cake mix, or your favorite yellow cake recipe
Eggs, oil and water as directed on the box
2 boxes vanilla instant pudding mix
4 cups cold milk
1 container chocolate frosting, or 2 cups of your favorite chocolate frosting recipe
Prepare cake as directed in a 9×13 pan. Cool completely, then using the handle of a wooden spoon, poke holes in the cake about 1 inch apart.
Combine the pudding mix and milk, whisk until well combined. Continue whisking until the pudding starts to thicken (about 4-5 minutes), then pour across the top of the cake. Spread evenly on top of the cake. Allow the cake to chill in the fridge for about 2 hours.
Remove the lid to the frosting, place in the microwave for 20-30 seconds, until the frosting is pourable, but not boiling hot. Pour the frosting over the top of the cake, spreading evenly.
Allow the cake to cool in the fridge for at least 1 hour before serving. Keep in the fridge until ready to serve.
Source: The Country Cook