Boston Cream Poke Cake

Step 1

Preheat the oven to 350º Fahrenheit.

Step 2

Butter a 9x13" baking pan. Set aside.

Step 3

Mix the cake according to the box instructions.

Step 4

Pour the batter into your prepared baking pan and bake in preheated oven for 25 minutes or until the center of the cake springs back when you touch it.

Step 5

Allow the cake to cool for 1 hour.

Step 6

With a straw or the narrow end of a wooden spoon, poke holes throughout the cake.

Step 7

In a bowl mix the dry pudding mix and add 3 cups of cold milk.

Step 8

Whisk until you have a smooth texture pudding.

Step 9

Slowly pour half of the pudding over the cooled cake. Spread evenly. Then pour the remaining half and spread again.

Step 10

Place the cake in the fridge to set while making the ganache.

Step 11

Pour the cream into a microwave safe bowl. Heat the cream in the microwave until it is hot and steaming, but not boiling.

Step 12

Add the chocolate chips to the heavy cream. Place a plate or lid overtop the bowl. Allow the chips to sit in the hot cream for 5 minutes so that they melt.

Step 13

After the chips sit in the milk for 5 minutes, take the plate off and stir the melted chips into the cream. Mix constantly until the two are completely combined and smooth.

Step 14

Allow the mixture to sit for 5 minutes to cool slightly.

Step 15

Gently pour the ganache over the cake. Spread evenly.

Step 16

Place the cake back into the refrigerator to set for about 2 hours.

Step 17

Keep the cake refrigerated until serving.