Boston Cream Pie Poke Cake

Serving Size: 10-12

Preparation Time: 30 minutes Inactive Time: 5 hours

INGREDIENTS:

• 1 box yellow cake mix, along with the ingredients listed on the package
• 2 (3.4 oz) boxes instant vanilla pudding
• 4 cups milk
• 1 teaspoon vanilla extract
• 12 oz bag chocolate chips
• 1 1/2 cups heavy cream

PREPARATION:

1. Prepare the yellow cake in a 9×13-inch baking pan as per the instructions on the package. Allow the cake to cool completely.
2. Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
3. While the cake is cooling, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Pour the pudding evenly over the cake before it thickens. Place the cake in the refrigerator to chill for one hour.
4. After the cake has chilled, prepare the chocolate ganache:
   • Place the chocolate chips in a heatproof bowl.
   • Heat the cream until it begins to simmer on the stovetop over low heat or in the microwave.
   • Pour the hot cream over the chocolate chips and let it sit for 5 minutes to allow the chocolate to soften. Then, stir until smooth and let it cool for 10 minutes.
5. Pour the chocolate ganache over the cake and smooth it out with a spatula.
6. Chill the cake in the refrigerator for at least 4 hours, or overnight, before slicing and serving. Enjoy!