Boston Cream Poke Cake Recipe

Directions

1. In a 9×13-inch baking pan, make the yellow cake according to package directions.
2. Allow cooling fully.
3. After the cake has cooled, use the end of a wooden spoon to poke holes all over it.
4. While the cake cooled down, in a large mixing bowl, combine the instant pudding, vanilla, and milk extract.
5. Pour the pudding evenly over the cake before it has a chance to thicken and harden.
6. Chill for one hour in the refrigerator.
7. Make the chocolate ganache once the cake has chilled.
8. Place chocolate chips in a heatproof dish and heat cream on the stovetop over low heat until it begins to boil.
9. To soften the chocolate chips, pour hot cream over them and let them aside for 5 minutes.
10. Allow cooling for 10 minutes after stirring until smooth.
11. Smooth the chocolate over the cake using a spatula.
12. Before slicing and serving, Chill for at least 3 hours before serving. Enjoy!