Boston Cream Poke Cake
1 (18 ounce) box yellow cake mix
2 (3 1/2 ounce) boxes instant French vanilla pudding mix
4 cups milk
1 (16 ounce) can chocolate frosting
Make cake according to package instructions.
Mix pudding mix with milk.
Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
While cake is still warm, poke holes in cake using a wooden spoon.
Pour pudding over cake and gently press pudding into cake.
Cool cake in the refrigerator.
Remove foil from frosting.
Microwave for 10-15 seconds and stir.
Frosting should be pourable but not bubbly.
Pour over cake and spread gently.
Thanks to food.com for the recipe.