Boston Cream Poke Cake
Ingredients:
For the cake:
1 box yellow cake mix plus ingredients listed on box: eggs, oil, water
For the filling:
2 3.4 oz boxes instant vanilla pudding mix
4 cups cold milk
For the ganache topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter
Directions:
Preheat oven to 350F 175C. Prepare cake mix according to package directions and bake in a 9×13-inch pan.
Once the cake is baked, allow it to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
In a large bowl, whisk together the pudding mixes and milk until smooth and slightly thickened about 2 minutes.
Pour the pudding over the cake, making sure it fills all the holes. Gently spread evenly with a spatula.
Refrigerate the cake for at least 1 hour to allow it to set.
To make the ganache, heat the cream and butter in a saucepan over medium heat until just simmering. Remove from heat and add chocolate chips. Let sit for 1-2 minutes, then whisk until smooth and glossy.
Pour ganache over the chilled pudding layer and spread evenly.
Refrigerate again for at least 2 hours or until fully set. Slice and serve chilled.
Prep Time: 15 minutes Cooking Time: 25 minutes Chill Time: 2 hours Total Time: 2 hours 40 minutes
Kcal: 410 kcal Servings: 12 servings
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