Boston Cream Poke Cake

Step 1

Mix the cake mix according to the directions on the package. Bake according to the package in a 9x13-inch baking pan.

Step 2

When cake is done after testing it with a toothpick that comes out clean, remove it from the oven.

Step 3

Poke holes in it about an inch apart using the back of a wooden spoon.

Step 4

Mix two boxes vanilla instant pudding with 4 cups milk until smooth. Pour over the cake.

Step 5

Refrigerate for 2 to 3 hours until pudding is set.

Step 6

Heat the butter and heavy cream in the microwave for 1 to 2 minutes. Do not let it boil. Remove from the microwave and add the chocolate. Allow the chocolate to stand for a couple of minutes then whisk it until smooth.

Step 7

Whisk in the powdered sugar and vanilla until smooth. Pour over the cake and pudding that has been refrigerated.

Step 8

Refrigerate until chocolate ganache is set a couple of hours.