Monday, March 23, 2015

Boston Cream Poke Cake

Here is a devilishly decadent cake just made for an evening of debauchery! Well, not really, but gee that was fun to say! We don't do a lot of deserts but when we do, they are wonderful. Just remember, yes they can be fattening if that is all you ate.

So be responsible! Don't eat it all in one sitting – even though you want to! Save this as a treat. Portion it when you serve. This makes a terrific reward for healthy living. It is proof the slave loves you!

1 box yellow cake mix
ingredients needed to make cake; eggs, butter and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting


Pre heat the oven to what is called for on the box. NOTE: if 350, then use 325 if your pan is dark or coated like the one used in this post. Also plan on it taking an extra 5 minutes to bake.
Rub some butter on the inside of the 9 x 13 pan.

The secret to improving any cake mix is to use real butter instead of oil and always add 1 more egg.
This cake mix calls for ½ cup oil, so slave uses 1 stick of softened butter Use the unsalted kind. The box calls for 3 eggs, so slave uses 4.

Now into the stand mixer place the softened butter and the eggs. Mix until the butter has blended well with the eggs, the smaller the lumps the better.

Add the mix from the box and, in this case, add 1 cup of water as called for. Always read your box. Some will call for different things. Just remember add an egg and use butter in place of the oil.

Mix according to the box directions as to the amount of time. This is important. Slave always sets a timer for 30 seconds more than called for and waits until it gets down to the right time, to start the mixer.

Use a flexible spatula to keep the sides of the bowl scraped own into the mix.
Pour mix into the pan.

When the additional time is up and a toothpick comes out clean inserted in the center, the cake is finished.

Remove from oven onto a cooling rack. While it is still warm, poke holes all over cake in about 1-inch intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke down to the bottom. Now that your beautiful cake looks like Swiss cheese set it aside.

In a medium bowl, pour in the instant pudding mixture and add milk as called for on box. Use a whisk for this and continue to whisk until well mixed. It will be runny. Let it sit for about 2 minutes for it to thicken by itself.

Pour pudding on top of the 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.
Let cake cool until you can hold the pan with your hand underneath. Then cover and put it in the refrigerator to cool completely. (
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 pour-able - not bubbly hot.

Pour chocolate frosting on top of the layer of cold pudding.
Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides. This frosting you don't want to swirl, it should be smooth.
Allow to cool on the counter for a few minutes, then put into the refrigerator to fully cool and set up. This cake needs to be kept refrigerated and covered. This is one of those cakes that tastes better after it has sat in the cold overnight. It really helps the pudding to settle in and blend all the flavors.

What a YUMMY desert. Just remember it is a desert, a treat. This is not your entire diet for the next few days. Be responsible. If you portion out pieces and use it as it is intended it is just fine and in fact healthy. Just remember: this is chocolate, eggs, butter and sugar after all. Everything in this desert is healthy when ingested in moderation. Use small amounts and use it as a reward for healthy living.

Just think back: Since the public started to really shun these natural fats in the late 70's and 80's, the national obesity has risen 30%! slave believes there is a correlation. It is hoped that be going back to the natural fats in your daily intake and natural sugars, the rates will go back down.

Here is some happy music to dance with while this cooks.

Spring will be warming up soon an this will make a wonderful surprise, maybe an Easter treat for my Master!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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