Boston Cream Poke Cake

Step 1

Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.

Step 2

In a large mixing bowl, combine yellow cake mix, water, vegetable oil and eggs. Mix until just combined.Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.

Step 3

Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.

Step 4

Allow the cake to cool slightly.

Step 5

Meanwhile whisk together French Vanilla pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 2 minutes.

Step 6

Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.

Step 7

Chill for a minimum of 30 minutes.

Step 8

When ready to frost, prepare chocolate ganache by heating heavy cream in a double boiler over high heat.

Step 9

When hot and about to boil, remove from heat and whisk in semi-sweet chocolate chips and light corn syrup. Whisk until smooth.

Step 10

Allow to cool for 5 minutes. While still warm, pour over cake.

Step 11

Cover and chill fro 30 minutes before serving.

Step 12

If you've tried this recipe, come back and let us know how it was!