Boston Creme Pie Poke Cake

You know I love a good poke cake and this one is delicious and easy to make. This one does take some time to make and some time to set up in the fridge (best made the day before serving).  This cake was enjoyed by everyone who tried it. The only caution with this recipe is that it does need to stay cool until serving and does not work great if left out in warm weather. It does make a 9 x 13 so there is plenty to share!!

INGREDIENTS
1 box yellow cake mix plus ingredients on the box
1 box 3.5 ounce instant vanilla pudding mix
2 cups milk
1 14 ounce can of sweetened condensed milk

FROSTING
1 1/2 sticks of butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
1 teaspoon vanilla
5 cups powdered sugar

DIRECTIONS
Bake cake according to package directions for a 9 x 13 pan. While the cake is in the oven make pudding mix with 2 cups of milk, whisk until combined and let sit for two minutes or until thickened. Whisk again for a few seconds and add the sweetened condensed milk. This mixture will be thinner than pudding! Let sit in the fridge.  When the cake is baked through, remove from oven and poke holes all over the cake using a fork.  Pour the pudding mixture all over the cake letting the mixture seep into the cake. Let the cake sit until cooled and pudding mixture is absorbed into the cake. About an hour.
To make the frosting, add softened butter into a large mixing bowl add the cocoa powder and the boiling water. Add vanilla and beat for about a minute or u til combined. Gradually add the powdered sugar beating after each cup is added. Beat until smooth. Frost cake and refrigerate until ready to serve. Best if refrigerated overnight.

Enjoy!