Boston Cream Pie Cake

Step 1

Make butter recipe cake mix according to the package instructions. Pour into a greased 9x13 cake pan. Bake according to the directions on the box.

Step 2

Remove the cake from the oven and allow it to cool for 40 mins. Once the cake has cooled (it will still be slightly warm). Use the end of a wooden spoon or a wooden dowel to poke several holes in the cake. Set aside.

Step 3

Mix together pudding mix, vanilla extract, and milk until there are no lumps. Do not let the pudding set up too much, it should still be a little runny. Pour pudding mix over the top of the cake making sure to fill each hole. Spread the remaining pudding over the top of the cake. Place the cake in the refrigerator for 45 minutes or until the pudding has had a chance to set up.

Step 4

In a medium-size bowl add the chocolate chips and butter. Melt in the microwave for 20-second intervals until the chocolate is completely melted. Add heavy cream, and vanilla extract to the chocolate and continue stirring until there are no lumps (you might need to microwave it a little longer).

Step 5

Pour the chocolate topping over the cake covering the entire cake. Refrigerate for about 45 minutes or until the chocolate has completely cooled.

Step 6

Serve and enjoy!!!