Boston Cream Pie Poke Cake

Step 1

Prepare yellow cake in a 9x13-inch baking pan according to package instructions. Let cool completely.

Step 2

Once cake has cooled, poke holes all over the cake using the end of a wooden spoon.

Step 3

While cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.

Step 4

Once cake has chilled, make the chocolate ganache:

Step 5

Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)

Step 6

Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.

Step 7

Pour chocolate over cake and smooth with a spatula. Chill in refrigerator at least 4 hours and up to overnight before slicing and serving. Enjoy!