BOSTON CREAM POKE CAKE

BOSTON CREAM POKE CAKE Cake: 1 box (15.25 oz) yellow cake mix (I used Duncan Hines) 1 box (4-serving size) vanilla or French vanilla instant pudding mix 4 eggs ⅓ cup oil 1 cup water Filling: 2 boxes (4-serving size) -OR- 1 box (5.1 oz "Family Size") instant vanilla pudding mix Amount of milk called for on the box(es) for PIE Frosting: 1 cup heavy cream 8 oz chocolate chips Preheat oven to 350 degrees F. Grease or spray a 13 x 9 -inch baking pan. Place all cake ingredients in a large bowl and beat at medium speed with an electric mixer for 2 minutes. Pour into prepared pan and bake 35-40 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool for 5 minutes. Using the handle of a wooden spoon, poke holes ever 2-inches on top of the cake, then cool cake completely. When cake is cool, prepare pudding by placing the milk and pudding mix in a large bowl and beating at low speed for 1 minute; pour over top of cake, spreading across entire surface. Chill for at least 3 hours. To make ganache, heat the cream almost to the boiling point. Remove from heat and add the chocolate chips; let stand for 5 minutes. Whisk until smooth. Pour over top of cake and chill for about 1 hour.