BOSTON CREAM POKE CAKE

This was a new one for me....I didn't love it, but my family did.

You might like it too--Truly!

(recipe from THIS site)

Ingredients:

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 intervals using a wooden spoon handle
 or other similar size object.
You want those holes fairly big so the pudding has room to get in there and you need to poke 
straight through to the bottom of the cake.

For the life of me, I could not found my round wooden spoon. 

So I went with my knife sharpener.
Go with what you got.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. 

Pour pudding on top of warm cake.

Taking care to pour straight into the holes in the cake.

 Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes 
into the holes and spread it all the way to the sides.

Put cake in fridge and allow to cool completely before adding the frosting.

(about 2 hours)

 Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave for about 10-15 seconds.

Stir with a spoon. It should still be thick but pourable - 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.
This cake needs to be kept refrigerated.
This is one of those cakes that I almost think tastes better after it has sat in the fridge overnight.
I think it really helps the pudding to settle in and blend all the flavors.

Perfect Chocolate Cake

I'm going Visiting Teaching this morning...and my visiting teach-ee is having a birthday.  I quickly whipped these up to take to her in celebration of her birthday.  I love this recipe.  It's EASY and SO GOOD and MOIST!  Don't be afraid.  Let go of the box mixes and try this.  I used a homemade vanilla frosting as well. It's a good combination.

Ingredients:

2 c sugar

1 3/4 c flour

3/4 c cocoa powder

1 1/2 t bp

1 1/2 t bs

1 t salt

2 eggs

1 c milk

1/2 c oil

2 t vanilla extract

1 c boiling water

Heat oven to 350 degrees.  Grease 2 9inch pans or line cupcake pans with paper.  Stir together sugar, flour, cocoa, bp, bs and salt in large bowl.  Add eggs, milk, oil and vanilla.  Beat on medium speed of mixer for 2 minutes.  Stir in boiling water.  (batter will be thin)  Pour batter into pans.  Bake 30-35 minutes for cake, 15 or so for cupcakes.

Bon Bon

Moist Chocolate Zucchini Cake

I made this yesterday and it was SO GOOD!  I brought it to a luncheon with some friends of mine and even the kids couldn't get enough of it (along with the husbands).  It's super moist.  If you are tired of zucchini bread...try this.

Ingredients:
1/2 c butter

1/2 c applesauce

1 3/4 c sugar

2 eggs

1 t vanilla

1/2 c buttermilk

2 1/2 c flour

4 T cocoa powder

1/2 t bp

1 t bs

1/2 t cinnamon

2 c shredded zucchini

3/4 c chocolate chips

Beat butter, applesauce and sugar well. Add in eggs, vanilla and buttermilk.  Mix well.  Sift in dry ingredients and create a batter.  Stir in zucchini and chocolate chips. Pour into greased cake pans.  Bake 325 for 30 min or so.  Cool 15 minutes before removing from pan.  Frost with chocolate frosting.

Frosting:
3 c pwd sugar

2/3 c cocoa pwd

1 t vanilla

1/3 c milk

1 stick butter

ENJOY!

Bon Bon