Boston Cream Poke Cake

Here’s a refined version of the recipe:

Ingredients:

For the Cake:

• 1 box yellow cake mix (plus required ingredients)
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups milk

For the Chocolate Ganache:

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

For the Filling:

• 1 cup milk
• 1 box (3.4 oz) instant vanilla pudding mix

Instructions:

1. Prepare and Bake the Cake:
   Follow the instructions on the yellow cake mix box to prepare and bake the cake in a 9×13-inch baking dish. Let it cool for a few minutes.
2. Prepare Pudding Mixture:
   Whisk together the instant vanilla pudding mix and 2 cups of milk until smooth. Allow it to thicken for a few minutes.
3. Poke Holes in the Cake:
   Use the handle of a wooden spoon to evenly poke holes across the cake.
4. Pour Pudding Mixture Over the Cake:
   Pour the prepared pudding mixture over the cake, ensuring it fills the holes and spreads evenly.
5. Chill:
   Refrigerate the cake to let the pudding set and the cake to cool completely.
6. Prepare Chocolate Ganache:
   Heat the heavy cream in a saucepan until it begins to boil. Remove from heat and add the chocolate chips. Stir until smooth and glossy.
7. Pour Ganache Over the Cake:
   Spread the chocolate ganache evenly over the chilled cake.
8. Prepare Filling:
   Whisk together the instant vanilla pudding mix and 1 cup of milk until well combined. Let it thicken for a few minutes.
9. Top the Cake:
   Spread the vanilla pudding filling over the chocolate ganache layer.
10. Chill Again:
    Return the cake to the refrigerator and let it chill for at least 2 hours to allow the layers to set.
11. Slice and Serve:
    Once fully chilled, slice the Boston Cream Poke Cake into squares and serve. Enjoy the delightful combination of cake, pudding, and chocolate!

This recipe presents a simplified yet delicious take on the classic Boston cream pie, conveniently packaged in a poke cake form.