Boston Cream Poke Cake

Step 1

Preheat the oven to 350°F. Follow the yellow boxed cake package directions to bake the cake in a 13x9-inch baking dish. Move the baking dish to a wire rack and allow the cake to cool completely.

Step 2

When the cake is cooled, use the handle of a wooden spoon to poke holes all over the cake. Editor's Tip: If you skip the holes, the pudding won't seep down into the cake. Poke as many as you want, but aim to have a good balance of pudding to cake. Although the cake and pudding are similarly colored, you should still see the pudding in each cake slice.

Step 3

In a small bowl, whisk together the milk, pudding mix and vanilla extract for two minutes. Immediately pour the pudding over the top of the cake, pushing it into the holes and spreading it evenly. Cover the pan and refrigerate the cake for 30 minutes. Editor's Tip: Getting the pudding into the holes is essential for that classic poke cake look. You want to get a taste of pudding in almost every bite.

Step 4

Put the chocolate chips and butter in a large microwave-safe bowl. Melt them in the microwave, with breaks to stir, until they're combined and smooth. Heat the heavy cream in a small heavy saucepan until it reaches a boil. Pour the hot cream over the melted chocolate and allow it to sit for two minutes. Then, stir the chocolate and cream together until they're smooth.

Step 5

Let the ganache cool slightly, then spread it evenly over the top of the cake. Cover the pan, then refrigerate the cake for at least four hours or overnight. Slice and serve the chilled cake. Editor's Tip: Make sure the cake and pudding are firm before spreading the ganache. Serve the cake cold for the best flavor and texture.