He doesn’t like that I work in silence.
In my defense, I don’t even notice the silence. You know the feeling, right? Where it just feels… right? Where you’ve got your icy cold soda, your comfy chair, your fan going, and all is right in the world? That’s me when I’m working.
But he can’t even do the dishes without having music blasting. I get it – music is nice. Music is fine. I have no qualms with music. It’s just that I rarely listen to it outside of the car and the occasional baking sesh. I like working in quiet – it keeps me focused. Music makes me want to move and do things, like not work. Plus, I get so distracted tapping my fingers along to the beat and singing along that precious minutes of work just roll by while I’m knee-deep in the chorus.
And every time, without fail, he’ll complain that it’s “too quiet.” Too quiet? No comprende, homeboy. Not quiet enough. When everyone’s home, the TV is blaring and people are talking and I can hear the TV shows I want to be watching instead of working and it’s all downhill. And the dogs bark and the phone rings and all this noiiiiiiise. WHY CAN’T I JUST LIVE MY LIFE?!
Anywho. What we don’t bicker over is cake. We love the stuff in this household, and this Boston Cream Pie Poke Cake was a real winner in this house.
It starts with yellow cake mix. Throw it in a pan and bake it up like you normally would. Then, once it’s cooled down some, poke holes alllllll up in that biznass. Then spread some prepared pudding over the top, pop it in the fridge for a beat, then pour on the frosting. It’s so impossibly easy, you could do it in your sleep. But you’ll want to be awake for the eating part – it’s remarkable.
Playing music optional.
*from this recipe
- 1 box yellow cake mix, plus ingredients on back of box
- 2 cups milk
- 1 (3.4 oz) box instant vanilla pudding
- 1 can prepared chocolate frosting
- Prepare the cake batter according to package directions. Pour into a greased 13x9" baking dish and bake at 350 according to package directions, about 30 minutes. Cool completely.
- Once cake has cooled, poke holes all over the surface, careful not to penetrate through the bottom, with a handle of a wooden spoon. Set aside. Meanwhile, prepare the pudding by whisking together the pudding mix and milk until combined. Pour the pudding mixture over the cake, taking care to fill the holes in the cake.
- Refrigerate for about 30 minutes or until pudding is firm. Then, remove the foil and cap of the frosting and microwave the frosting for about 45 seconds, stirring after about 15 seconds or until the frosting is pourable. Pour the frosting over the cake and spread out to the edges in an even layer. Refrigerate for about 2 hours or longer until set.
Easy, fast and delicious. You’ll be eating this cake in no time!
Have a super sweet day!