Boston Cream Poke Cake

Boston Cream Poke Cake is a delicious dessert that combines the flavors of a Boston cream pie with the simplicity of a poke cake. Here’s how you can prepare it:

Ingredients:

For the Cake:

1 box of yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
1 cup whole milk

For the Filling:

1 (3.4 oz) package of instant vanilla pudding mix
1 1/2 cups cold whole milk

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions:

1. Prepare the Cake:

Preheat your oven to the temperature recommended on the cake mix box.
Grease a 9×13-inch baking dish.
Follow the instructions on the cake mix box to prepare the cake batter.
Pour the cake batter into the greased baking dish.
Bake according to the package instructions until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.

2. Create the Holes:

Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon to poke holes evenly across the cake’s surface. Make sure the holes go all the way to the bottom.

3. Prepare the Filling:

In a mixing bowl, whisk together the instant vanilla pudding mix and 1 1/2 cups of cold whole milk until it thickens, usually about 2 minutes.

Pour the pudding mixture over the warm cake, making sure it fills all the holes.
Use a spatula to spread the remaining pudding evenly over the top of the cake.
Allow the cake to cool to room temperature, then refrigerate it for at least an hour to set the filling.

4. Make the Chocolate Ganache:

In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
Microwave in 20-30 second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth.
Let the ganache cool slightly but remain pourable.

5. Finish the Cake: