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Boston Kreme Poke Cake

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Boston Kreme Poke Cake
Vanilla cream:
Chocolate Ganache:
Vanilla cream:
Chocolate Ganache:
  1. Preheat oven to 350°F/177°C. Grease and line three 4-inch round pan.
  2. In a sauce pan, mix all cream ingredients except for the butter and vanilla. Cook over low heat until thick and it coats the back of a spoon. Remove from heat, stir in the butter and vanilla. Cover with cling wrap, set aside to cool.
  3. Prepare cake: beat together cake mix with butter until coarse and mealy. Add in egg one at a time and pour in water. Divide cake batter among prepared pans. Bake for 25-30 minutes or until baked. Place on a wire rack to cool.
  4. Poke holes in cakes using a chopstick or a clean handle of a wooden spoon. Divide prepared cream among the cakes. Pour on top.
  5. Refrigerate cakes to set.
  6. Place ganache ingredients in a microwave safe bowl, heat up in 10 second intervals until chocolate melts and mixture is smooth.
  7. Let ganache cool slightly, place inside piping bags and decorate top of cakes.
  8. Serve.
Recipe Notes

Yield: 3 mini poke cakes

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