Boston Cream Poke Cake

Step 1

Preheat the oven to 350 and spray a 9x13 inch baking pan with non-stick spray.

Step 2

In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs and the melted butter until well combined, about 2 minutes.

Step 3

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.

Step 4

Use the back of a wooden spoon or other round tool to poke holes all over the cake. You want to make sure that the holes are rather large so really make a hole with whatever you are using.

Step 5

Pour the remaining 4 cups of half and half in a bowl and then whisk in the two boxes of french vanilla pudding mix until combined.

Step 6

Pour the pudding mixture over the cake and then gently spread it out evenly on the cake. Don’t wait for the pudding to thicken before pouring it.

Step 7

Refrigerate the cake with the pudding for twenty minutes.

Step 8

To make the ganache, place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil but it does need to be very, very hot.

Step 9

While the cream is heating, place the dark chocolate chips in a medium sized mixing bowl. Pour the hot cream over the dark chocolate chips and allow it to set for about 1 minute.

Step 10

Mix together the chocolate chips and cream with a fork, until the chocolate is melted and thick, about 1-2 minutes.

Step 11

Pour the ganache all over the cake and spread into an even layer with a spreading spatula.

Step 12

Refrigerate the entire cake for at least 2 hours or overnight so everything can set. Serve cold.