Poking holes in cakes all part of fusing flavours
Some might call it an infusion of tastes, but most cookbooks simply say to poke holes in the cake to allow the addition of ingredients not usually found within a cake.
Therefore “Poke Cakes” are becoming more and more popular, with easy to follow instructions and so many combinations of flavours and additions.
This week’s recipes offer two Poke Cake ideas.
Boston Cream Poke Cake
1 pkg. yellow cake
2-3 oz. pkgs. vanilla instant pudding 4 cups milk
1/4 cup heavy cream
3 tbsps. butter
4 oz. Baker’s semi-sweet chocolate 1 cup icing sugar
1 tsp. vanilla
1-3 tbsps. hot water, if needed
Cook the cake in a greased 9x13 inch pan using package directions.
While cake is still warm, use the end of a wooden spoon to poke holes one inch apart in the cake.
Whisk puddings and 4 cups of milk. Pour on top of cake and into holes. Gently tap dish on counter to help pudding sink into the holes. Place in refrigerator for two hours.
For the icing, scald the cream and butter in the microwave for two minutes but do not boil. Add chocolate and allow to melt in the hot cream. Stir until smooth. Whisk in icing sugar and vanilla. Icing should run off the spoon. If it doesn’t add 1 tbsp. hot water and stir until it does run off the spoon.
Spread icing on cake and refrigerate until firm.
Lemon Raspberry Poke Cake
1 box vanilla cake mix
1-3 oz. box instant lemon pudding mix
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
1 large egg white zest of one lemon
1-14 oz. can sweetened condensed milk
3-6 oz. containers fresh raspberries 1/4 cup granulated sugar
2 tbsps. starch
1 1/2 cups heavy whipping cream 3/4 cup powdered sugar zest of one lemon
Preheat oven to 350 degrees F. Grease a 9x13 inch cake pan.
In a medium bowl combine dry cake mix, dry pudding mix, buttermilk, vegetable oil, eggs, egg white and lemon zest. Beat on medium-high speed until all ingredients are well blended. Use a spatula to mix batter from bottom to top.
Pour into the cake pan and bake 20-25 minutes until a toothpick comes out clean. Cool for 20 minutes.
Poke cake with holes then pour the condensed milk over holes and spread evenly. Cool in refrigerator.
Combine raspberries and sugar in a medium pot. Gently crush raspberries and heat over mecum-high heat while stirring until it starts to bubble slightly. Quickly add the cornstarch and whisk vigourously to dissolve starch into the raspberries. When the sauce is bubbling and thick, remove from stove and allow to cool. Pour sauce over top of cake, spreading evenly. Refrigerate until completely cooled. To make the topping, put bowl into the freezer for 10-15 minutes. Then beat cream on medium-high until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form. Spread cream mixtures over completely cooked cake. Zest one lemon over the whipped cream. Chill until time to slice and serve.