Boston Cream Pie Poke Cake

Ingredients

For the Cake

• 1 box yellow cake mix (or homemade yellow cake, if preferred)
• Ingredients as per the cake mix (typically eggs, oil, and water)

For the Vanilla Pudding Filling

• 2 small boxes (3.4 oz each) instant vanilla pudding mix
• 4 cups cold milk

For the Chocolate Ganache Topping

• 1 ½ cups semi-sweet chocolate chips
• 1 cup heavy cream

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Instructions

Step 1: Bake the Cake

1. Prepare the yellow cake mix according to package instructions and bake it in a 9×13-inch pan.
2. Once baked, remove from the oven and let it cool for about 15 minutes.

Step 2: Poke the Cake

1. Using the handle of a wooden spoon, poke holes evenly across the entire cake (about 1 inch apart).

Step 3: Prepare the Pudding

1. In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth.
2. Immediately pour the pudding over the cake, spreading it evenly so it fills the holes.
3. Place the cake in the refrigerator for at least 2 hours (or until the pudding is set).

Step 4: Make the Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
2. Remove from heat and pour the hot cream over the chocolate chips in a bowl.
3. Let it sit for 2-3 minutes, then whisk until smooth and glossy.

Step 5: Add the Ganache

1. Pour the chocolate ganache over the chilled cake, spreading it evenly with a spatula.

Step 6: Chill and Serve

1. Refrigerate the cake for another hour or until the ganache is set.
2. Slice and enjoy your delicious Boston Cream Pie Poke Cake!

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Tips

• For extra flair, garnish with whipped cream or chocolate shavings.
• Make sure the pudding sets well before adding the ganache to prevent layers from mixing.