Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Boston Cream Pie Poke Cake Recipe

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INGREDIENTS:
check for ingredient coupons here
1 box Betty Crocker SuperMoist yellow cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) vanilla-flavored instant pudding
2 cups milk
1 container Betty Crocker Rich & Creamy chocolate frosting
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Heat oven to 350°F. Spray bottom of 15 x 10 x 1-inch pan with cooking spray.

2:  In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

3:  With handle of wooden spoon (1/4- to 1/2-inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4:  In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake; spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.

5:  In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds or until slightly warmed and thinner consistency. Quickly spread evenly on top of cake up to edges; refrigerate until set, about 1 hour. Cut as desired and serve. Store covered in refrigerator.

Darlene’s Tips:  If you don’t have a sheet cake pan, just bake your cake in whatever cake pan you normally use and bake as directed on the box. You can even make cupcakes and poke those.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Banana-Stuffed Brownie Cupcakes Recipe

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INGREDIENTS:
check for ingredient coupons here
1 box (19.9 ounce) Betty Crocker dark chocolate Premium brownie mix, family size
1/4 cup water
1/2 cup vegetable oil
2 large eggs
3-4 bananas
(see my tips below)

See my Darlene’s Concoctions videos here!

DIRECTIONS:

1:  Heat oven to 350°F (325°F if using a dark non-stick muffin pan). Spray 18 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Spoon 1 tablespoon batter into each of the 18 muffin cups.

2:  Cut eighteen 3/4-inch slices from the bananas. Set one banana slice, flat side down, into the center of each muffin cup. Pour a heaping tablespoonful of brownie batter over top of the bananas. Bake for 20-26 minutes until the edges look set and a toothpick inserted near the edge of a cupcake comes out clean.

3:  Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.

Darlene’s Tips:  Want to add some peanut butter?  Add a small dollop of peanut butter on top of the banana before topping with brownie batter. Don’t like bananas?  Try some different fruit like a fresh strawberry, a piece of canned peaches, a grape, a chunk of canned pineapple, whatever!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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