Recipe: Debbie Macomber's Boston Cream Pie Poke Cake

BOSTON CREAM PIE POKE CAKE

"A classic Boston cream pie is a yellow cake layered with custard and covered with a chocolate glaze . This poke version gives you all those flavors in any easy-to-transport-and-serve sheet cake. It can be made a day ahead."



FOR THE CAKE:
3 cups cake flour*
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups milk
FOR THE FILLING:
2 boxes (3.4 ounces each) cook and serve vanilla pudding
4 cups milk
FOR THE GLAZE:
4 ounces unsweetened chocolate, chopped
6 tablespoons (3/4 stick) butter, cubed
1/4 cup cream
1 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.

TO MAKE THE CAKE:
In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar with an electric hand mixer on high speed until light and fluffy. Add the eggs one at a time, mixing well between additions. Mix in the vanilla. Alternately add the flour mixture and milk, starting and ending with the flour, mixing just until combined between each addition.

Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the
center comes out clean.

TO MAKE THE FILLING:
While cake is baking, cook the pudding with the milk according to the directions on the package.

Remove the cake from the oven, and while it is still hot, poke holes all over the cake with the handle of a wooden spoon, making sure to push all the way to the bottom of the pan. Pour the hot pudding onto the hot cake. Use a rubber spatula to spread the pudding evenly over the cake while gently pushing it into the holes.

Cover the pan with plastic wrap and place it in the refrigerator for at least 30 minutes.

TO MAKE THE GLAZE:
In a medium saucepan, melt the chocolate and butter over medium heat, stirring occasionally. Remove from the heat and whisk in the cream, powdered sugar, and vanilla until smooth . Let cool for 10 minutes.

Remove the cake from the refrigerator and remove the plastic wrap. Working quickly, pour the chocolate mixture over the top of the cake and spread evenly. Cover the cake with plastic wrap and refrigerate for at least 3 hours or overnight.

Serve cold or at room temperature.

*If you don't have cake flour, remove 2 tablespoons from a level cup of all-purpose flour and add 2 tablespoons of cornstarch. Whisk to combine.

Serves 8 to 10
Used by permission to Recipelink.com from Clarkson Potter
Source: Debbie Macomber's Table: Sharing the Joy of Cooking with Family and Friends: A Cookbook by Debbie Macomber