Boston Cream Poke Cake

For an easy, pretty light, yummy  dessert..this is an ultimate crowd pleaser....  And as usual..NO BOX MIX REQUIRED.....

For added serving, top with a scoop of fresh whipped sweetened cream!

CAKE RECIPE

3 cups all-purpose flour

1 tablespoon baking powder

1/2teaspoon salt

1 1/2 cups sugar

3/4 cup butter, softened

4 eggs

1 tablespoon vanilla

1 cup milk

Heat oven to 350°F. Grease and flour  9 x 13 pan.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time; beat well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.
Pour batter into pan.   Bake for 25 to 30 minutes or until toothpick inserted near center comes out clean. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.   

PUDDING

4-cups of milk

2/3 cup of sugar

6 egg yolks

3 tablespoons of corn starch

1/4-teaspoon of salt

4-tablespoons of butter

2 teaspoon real vanilla

Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Let simmer 1 minute.  Remove from heat.  Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.  Let cool about 10 minutes. While cake is still warm, pour warm pudding on top of warm cake.  Using a spatula, gently spread over cake and press into holes.   Gently tap pan on counter to allow pudding to fall deeper into holes.  Place cake in refrigerator to cool completely before adding the frosting. When cake is cooled, top with glaze.

GLAZE

Bring to simmer:

1/2 stick butter

3 TB  milk

2 TB cocoa powder

Add and whisk until smooth:

2 cups powdered sugar

1/2 tsp vanilla

Immediately pour over cake.  Spread gently over entire top of cake.  Refrigerate until set. This cake needs to be refrigerated.

NOTE:  This is best made a day in advance!