Boston Cream Poke Cake

Step 1

Make the yellow butter cake mix per package directions. Pour into a lightly greased 9x13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions.

Step 2

Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside.

Step 3

In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine.

Step 4

Immediately pour the pudding mixture over the top of the cake before it has a chance to set up.

Step 5

Place the cake in the refrigerator for 1 hour.

Step 6

In a medium mixing bowl combine butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30-second increments until the chocolate is melted and the mixture is combined.

Step 7

Pour the chocolate over the top of the cake and place it in the refrigerator for at least 4 hours or overnight if you have the time.