Boston Cream Pie Poke Cake
Ingredients:
- 1 box yellow cake mix (plus ingredients called for on the package)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups milk
- 1 teaspoon vanilla extract
- 12 oz bag of chocolate chips
- 1 1/2 cups heavy cream
Instructions:
1. Prepare the Cake:
Preheat your oven according to the instructions on the cake mix box. Prepare the yellow cake batter as directed on the package and pour it into a 9×13-inch baking pan. Bake the cake according to the package instructions and allow it to cool completely.
2. Poke the Cake:
Once the cake is fully cooled, use the end of a wooden spoon to poke holes all over the cake, spacing them evenly across the surface.
3. Make the Pudding Layer:
In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract until smooth. Before the pudding has time to set, pour it evenly over the cake, ensuring it seeps into the holes. Place the cake in the refrigerator and let it chill for about an hour.
4. Prepare the Chocolate Ganache:
Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over low heat until it begins to simmer, or heat it in the microwave until hot. Pour the hot cream over the chocolate chips and let it sit for 5 minutes to melt the chocolate. Stir the mixture until smooth and allow it to cool for about 10 minutes.
5. Finish the Cake:
Pour the cooled chocolate ganache over the chilled cake, using a spatula to spread it evenly across the top. Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the ganache to set.
6. Serve and Enjoy:
Once the cake is fully chilled, slice and serve. Enjoy your Boston Cream Pie Poke Cake!