Boston Cream Poke Cake

Boston Cream Poke Cake 1 box yellow cake mix (follow directions on box) Bake in prepared 9 X 13 inch pan. After cake is done, let it cool while making cream filling. Cream Filling: 3/4 cup sugar 6tbsp. cornstarch scant 1/2 teaspoon salt 3 cups milk 6 egg yolks slightly beaten 2 teaspoons vanilla extract Add first three ingredients to saucepan and stir in milk and yolks. Whisk together until blended. Cook on medium heat until it comes to a boil (stirring constantly). Boil one minute longer and remove from heat. Add vanilla. (makes 3 cups) Note: You can use the large box of french vanilla instant pudding (using pie directions) but not quite as good. Poke holes in cake and spread on filling. Refrigerate while making glaze. Glaze: 6 tablespoons butter 6 tablespoons unsweetened cocoa 2 1/4 cups confectioners sugar 4 tablespoons boiling water Using microwave safe bowl, melt butter, stir in cocoa, then add sugar and boiling water. Stir until smooth. Pour on top of cooled cream filling and cake. Return to refrigerator until ready to serve. Enjoy