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     Title: Boston Cream Poke Cake
Categories: Cakes, Desserts, Dairy, Chocolate
     Yield: 15 Servings

15 1/4 oz Box yellow cake mix
 6 3/4 oz Instant vanilla pudding mix
          - (2 boxes)
     4 c  Whole milk
     1 ts Vanilla extract
     8 oz Semisweet chocolate chips
     1 tb Butter
     1 c  Heavy whipping cream

 Set the oven @ 350°F/175°C.

 Prepare and bake cake mix according to package

 directions for a 13x9" pan. Cool completely in pan on a wire rack.

 Using the handle of a wooden spoon, poke holes in cake. In a small
 bowl, whisk milk, pudding mix, and vanilla 2 minutes. Immediately
 spread into holes and over top of cake. Refrigerate 30 minutes.

 In a large microwave-safe bowl, melt chocolate chips and butter
 until smooth. In a small heavy saucepan, heat cream just to a boil.
 Pour over chocolate; let stand 2 minutes. Stir until smooth, let
 cool slightly. Cover; refrigerate at least 4 hours or overnight.

 Taste of Home Test Kitchen

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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