Boston Cream Sheet Cake

Ingredients

1 box yellow cake mix (plus eggs, oil, and water as directed on the package)

2 packages (3.4 oz each) instant vanilla pudding mix

4 cups whole milk

1½ teaspoons pure vanilla extract

12 oz semi-sweet chocolate chips

1½ cups heavy whipping cream

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Prepare the yellow cake batter according to the package instructions, then bake as directed. Allow the cake to cool completely.

Once cooled, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.

In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract until smooth.

Immediately pour the pudding mixture over the cake, spreading it evenly so it fills the holes and covers the surface.

Place the cake in the refrigerator and chill for 1 hour to allow the pudding to set.

After chilling, prepare the chocolate ganache by placing the chocolate chips in a heatproof bowl.

Heat the heavy cream on the stovetop over low heat until it just begins to simmer (or warm it in the microwave).

Pour the hot cream over the chocolate chips and let it sit for about 5 minutes to soften.

Stir until the mixture becomes smooth and glossy, then let it cool for about 10 minutes.

Pour the ganache over the chilled cake, spreading it evenly to the edges.

Cover and refrigerate for at least 4 hours or overnight before slicing and serving.