Boston Cream Poke Cake

Ingredients

Yellow cake mix

1 box (15.25 oz)

Butter

1/2 cup, melted

Eggs

3 large

Milk

1 cup (for cake)

Instant vanilla pudding mix

1 box (3.4 oz)

Milk

2 cups (for pudding)

Heavy cream

1 cup

Semi-sweet chocolate, chopped

8 oz

Vanilla extract

1 teaspoon

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the yellow cake mix, melted butter, eggs, and 1 cup of milk. Mix until smooth and well combined.
3. Pour the batter into a greased 9x13-inch baking pan and bake according to package instructions, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Once baked, allow the cake to cool in the pan for about 15 minutes. Then, use the end of a wooden spoon to poke holes all over the surface of the cake, about 1 inch apart.
5. In a separate mixing bowl, whisk together the 2 cups of milk and the instant vanilla pudding mix until thickened, about 2 minutes.
6. Pour the pudding mixture over the cake, ensuring it seeps into the holes for maximum flavor.
7. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and add the chopped chocolate, butter, and vanilla extract. Stir until the mixture is smooth and glossy.
8. Pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula.
9. Refrigerate the cake for at least 2 hours to allow the pudding and ganache to set.
10. Slice into squares and serve chilled. Enjoy this decadent treat with a dollop of whipped cream if desired!