Easy Boston Cream Poke Cake

Recipe View Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan thoroughly. (Prep time: 5 minutes)

Recipe View Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, water, eggs, and vegetable oil. Use an electric mixer to beat the ingredients together until well combined and smooth. (Mixing time: 3-5 minutes)

Recipe View Bake the Cake: Pour the cake batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven until a toothpick inserted into the center comes out clean. (Baking time: 25-30 minutes). Let the cake cool for 15-30 minutes.

Recipe View Infuse with Pudding: In a separate bowl, whisk together the milk and instant vanilla pudding mix until the mixture begins to thicken slightly. (Mixing time: 2-3 minutes). Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the pudding mixture over the cake, ensuring it fills the holes and covers the entire surface. Refrigerate the cake until the pudding has set and the cake is firm. (Refrigeration time: 1 hour)

Recipe View Prepare the Ganache: Place the semisweet chocolate chips in a heat-safe glass bowl. (Prep time: 1 minute)

Recipe View Create the Chocolate Drizzle: In a small saucepan, heat the heavy whipping cream over medium-low heat, stirring frequently, until it begins to simmer and bubbles form around the edges. (Heating time: 3-5 minutes). Pour the hot cream over the chocolate chips and whisk until the chocolate is completely melted and the ganache is smooth and glossy.

Recipe View Assemble the Dessert: Spread the chocolate ganache evenly over the chilled cake. Refrigerate briefly to set the ganache before serving. (Setting time: 15 minutes)