Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Recipe Summary

cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
prep:
15 mins
Servings:
16
Yield:
1 9x13-inch cake pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

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  • Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.

  • Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.

  • Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

Cook's Note:

You can eat this right away, but I prefer to refrigerate and consume the next day. This lets the ingredients come together to make the cake insanely moist and the ganache thicken.

Nutrition Facts

386 calories; protein 5.4g; carbohydrates 49.1g; fat 20.4g; cholesterol 56.5mg; sodium 398.9mg. Full Nutrition
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