Okay I get it…cake isn’t typically a Thanksgiving menu item. But guess what, I don’t love pie. I don’t love the crusts on pies. And a pie typically gets only 6-8 servings, where as a cake can get like 12-16. This is a twist to a traditional Boston Cream Pie (which all along has been cake) and, bonus, can be made the day before! So I say this year be bold and try something new for dessert! This recipe has been adapted from here.
Ingredients:
1 box Yellow Cake Mix, plus ingredients to make it (I used Honeyville Powdered Whole Eggs, Water, and Vegetable Oil)
4 cups prepared Honeyville Milk Alternative
1 and 1/3 cup Honeyville Instant Vanilla Pudding
1 (16 oz) container Chocolate Frosting
Directions:
Mix and bake the cake according to the package directions for a 9×13 size pan. Once the cake has been taken out of the oven and while still warm poke holes in the cake every inch and a half. You want the holes big enough so the pudding has room to seep down in. Make the pudding by whisking together the milk and pudding powder until smooth. Spread the pudding over the top of the warm cake. Gently tap the cake pan on the counter to encourage the pudding to seep down into the holes. Refrigerate the cake until completely cool, about 2-3 hours.
Remove the lid and foil top from the chocolate frosting and microwave for 10-20 seconds. Stir with a spoon, the chocolate should be thick but pourable. Pour chocolate over pudding and spread to the edges. Return cake to the fridge to allow the chocolate to set up. Keep cake refrigerated overnight until ready to serve.
The pudding makes this cake so moist and delicious. I took it to a birthday party recently and everyone loved it! I got comments like “Oh wow-yummy!” or “That cake is GOOOOOOOD! (complete with a head nods). Did you know that Honeyville carries cake mixes in bulk? You never know when you need a dessert or maybe have a quiet afternoon to yourself to enjoy a piece(or two) of cake.
What dessert are you looking forward to most this Thanksgiving?
Happy Eating!
