Luscious Boston Cream Poke Cake

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Luscious Boston Cream Poke Cake
Ingredients:
    • For the Cake:
    • 1 box yellow cake mix
    • Ingredients listed on the cake mix box (typically water, oil, and eggs)
    • For the Filling:
    • 2 packages (3.4 oz each) instant vanilla pudding mix
    • 4 cups milk
    • For the Chocolate Ganache:
    • 1 cup heavy whipping cream
    • 1 1/2 cups semi-sweet chocolate chips
Instructions:
    • Prepare the Cake:
    • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
    • Prepare the yellow cake mix according to the package instructions and bake in the prepared baking dish. Let the cake cool for about 10 minutes.
    • Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.
    • Make the Filling:
    • In a medium bowl, whisk together the pudding mixes and milk until smooth. Let it sit for a couple of minutes to thicken slightly.
    • Pour the pudding mixture over the cake, spreading it evenly and ensuring it fills the holes. Refrigerate the cake for at least 2 hours to allow the pudding to set.
    • Prepare the Chocolate Ganache:
    • In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Do not let it boil.
    • Remove the saucepan from heat and add the chocolate chips. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
    • Allow the ganache to cool slightly before pouring it over the chilled cake.
    • Assemble and Serve:
    • Pour the chocolate ganache over the top of the cake, spreading it out evenly.
    • Return the cake to the refrigerator and let it chill for at least another hour before serving to set the ganache.

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