“All my family can say about this recipe is Oh my goodness it is amazing!”

Boston Cream Pie Poke Cake

Ingredients:

For the Cake:

• Yellow cake mix – 1 box (plus eggs, oil, and water as listed on the package)

For the Filling:

• Instant vanilla pudding mix – 2 (3.4 oz) boxes
• Cold milk – 4 cups
• Vanilla extract – 1 tsp

For the Ganache Topping:

• Semi-sweet chocolate chips – 12 oz
• Heavy cream – 1½ cups

Instructions:

1. Bake the Cake:
   Prepare the yellow cake according to the box directions in a 9×13-inch pan. Once baked, transfer to a wire rack and let it cool completely.
2. Poke the Cake:
   When the cake is fully cooled, use the handle of a wooden spoon (or similar object) to poke evenly spaced holes across the top, going about halfway down into the cake. Aim for holes about 1 inch apart.
3. Make the Pudding Filling:
   In a large mixing bowl, whisk together the pudding mixes, milk, and vanilla extract until well blended. Before the mixture sets, pour it evenly over the cake, gently pressing it into the holes with a spatula if needed.
4. Chill to Set:
   Refrigerate the cake for at least 1 hour to allow the pudding to fully set within the cake.
5. Prepare the Ganache:
   Place chocolate chips in a heatproof bowl. Heat the heavy cream until just simmering (not boiling), either on the stovetop or in the microwave. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until the mixture becomes smooth and glossy. Let cool slightly (about 10 minutes) to thicken.
6. Top the Cake:
   Pour the ganache over the chilled cake, using a spatula to spread it evenly across the top.
7. Final Chill:
   Refrigerate the cake for at least 4 hours (or overnight) to allow the ganache to firm up and the flavors to meld beautifully.