Boston Cream Poke Cake

Prepare yellow cake mix according to package directions. Bake in a 9×13-inch pan.
Let cake cool 10 minutes, then use the handle of a wooden spoon to poke holes all over cake.

Mix pudding mix and cold milk until smooth. Pour over cake, making sure pudding fills holes. Chill for 1 hour.
In a saucepan, heat the heavy cream until it is just about to boil. Pour in the chocolate chips and let sit for a minute, then stir until smooth.
Spread the chocolate ganache evenly over the cooled cake.
Refrigerate for at least 4 hours or until ready to serve
Notes:
For extra indulgence, drizzle with caramel or sprinkle a few crushed peanuts over the ganache.
Use a mix of dark and milk chocolate chips for a richer filling.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes + chill | Calories: 380 per slice | Servings: 12