Boston Cream Poke Cake

This delicious Boston Cream Poke Cake is a moist yellow cake filled with creamy vanilla pudding and topped with a rich chocolate ganache.

Ingredients - Serves 12

Prepare the yellow cake mix according to package instructions and bake in a 9x13-inch baking pan.
Once the cake is baked and cooled, use the end of a wooden spoon to poke holes all over the cake.
In a mixing bowl, whisk together the milk and instant vanilla pudding mix until thickened.
Pour the pudding mixture over the cake, making sure it fills the holes.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Remove from heat and add the chopped chocolate, butter, and vanilla extract. Stir until smooth and well combined.
Pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula.
Refrigerate the cake for at least 2 hours to allow the pudding and ganache to set.
Slice and serve chilled. Enjoy!