Boston Cream Poke Cake

Boston Cream Poke Cake

1 box yellow cake mix
ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting
Directions:
Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle
or other similar size object.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but
not fully thickened into pudding (it should still be pourable).
Pour pudding on top of warm cake.
Take a spoon and spread it out. Gently press down to ensure that pudding goes
into the holes and spread it all the way to the sides.
Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave on high for about 30-45 seconds.
Stir with a spoon. It should now be pourable but not bubbly hot.
Pour chocolate frosting on top of pudding.
Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
Once it is completely cooled, you can cover it with a lid without worrying about any condensation on the lid.
This cake needs to be kept refrigerated