Happy Independence Day!
Celebrate the 4th of July with Maola!
With the arrival of the 4th of July, it’s time for gatherings filled with fireworks, family fun, and fantastic treats like our Maola Boston Cream Poke Cake. Made with Maola Whole Milk, each bite combines the rich flavor of chocolate with the smoothness of the cake and its creamy filling. The chocolate ganache topping, crafted with Maola Heavy Whipping Cream, adds a perfect topping touch.
This dessert is a celebration of local flavors and community spirit, making it the perfect centerpiece for your Independence Day dessert table.
Enjoy the taste of our Maola Boston Cream Poke Cake as you celebrate with friends and family!
Ingredients
1 cup Maola Heavy Whipping Cream
4 cups Maola Whole Milk
1 box yellow cake mix (plus ingredients on that box)
2 boxes (6.8 ounces) instant vanilla pudding mix
1/2 teaspoon vanilla extract
1 1/3 cup semi-sweet chocolate chips
1 tablespoon butter (or corn syrup)
Equipment
Hand mixer
13×9 baking dish
Whisk
Mixing bowls
Instructions
Cake:
- Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
- In a large bowl, whisk together pudding, milk, and vanilla. Be sure that the mixture stays thin.
- Pour the thin pudding over cake in an even layer, poking down into the holes if necessary.
- Refrigerate the cake for one hour.
Chocolate Ganache
- Put the chocolate chips and butter in a heat-proof bowl.
- In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot.
- Pour hot cream over chocolate chips and let sit for 2 minutes to melt.
- Stir until smooth. Let the glaze cool for 10 minutes.
- Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
