Boston Cream Poke Cake

1

In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs and the melted butter until well combined, about 2 minutes.

2

Pour the batter into a 9 x 13 inch baking dish.

3

Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.

4

Use the back of a wooden spoon or other round tool to poke holes all over the cake.

5

Pour 4 cups of half and half in a bowl and then whisk in two boxes of French vanilla pudding mix until combined.

6

Pour the pudding mixture over the cake and then gently spread it out evenly on the cake.

7

Pour some hot cream over some dark chocolate chips in a bowl. Stir until melted.

8

Pour the ganache all over the cake and spread into an even layer with a spreading spatula.

9

Refrigerate the entire cake for at least 2 hours or overnight so everything can set.

10

Serve and enjoy!