Ingredients
Cake 1 box Sugar Free Yellow Cake Mix
1 box Sugar Free Vanilla Pudding Mix – 4 serving size
½ cup Greek Yogurt
1 cup Water
3 Eggs
½ cup Vegetable Oil
Filling
3 Sugar Free Instant Vanilla Pudding Mix – 3 one ounce packages
4 cups Milk
½ tsp Vanilla Extract
Ganache Topping
1¾ cups Sugar Free Chocolate Chips
¾ cup Heavy Cream
Instructions
Preheat your oven according to the directions on the cake mix package . Prepare a 9X13″ baking dish for nonstick. In a large mixing bowl, combine together the cake mix, vanilla pudding mix, Greek Yogurt, Eggs, and oil. Mix until just combined and then transfer the batter to your prepared baking dish, evenly spreading the batter as needed. Bake the cake as indicated on the cake mix package. Then allow the cake to cool on a cooling rack for 20 minutes. To poke the holes in the cake, use the round handle of a wooden mixing spoon. Poke the holes in the cake, making the holes about a half inch apart and two thirds of the way into the cake (not all the way through the cake). Next, make the filling for the holes. In a large bowl, use a whisk to combine together the instant pudding mix, milk, and vanilla extract whisking until combined and there are no lumps. Immediately pour the filling into the holes and over the top of the cake. Use a rubber spatula or similar utensil to help spread the filling over the cake as needed. Place the cake into your refrigerator for the filling to set (about an hour and a half to two hours) To make the ganache, use a large microwave-safe bowl. Place the sugar free chocolate chips and the heavy cream in the bowl and microwave until smooth and combined, stopping to carefully stir the ingredients every 20 seconds. It should take about a minute or so to melt. Carefully distribute the ganache evenly over the filling layer of the cake Return the cake to your refrigerator for the ganache to set before slicing the cake into servings.