Easy Boston Cream Poke Cake

• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 3 eggs
• 1/4 cup vegetable oil
• 4 cups milk
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups semisweet chocolate chips
• 1 cup heavy whipping cream

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
4. Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
5. Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

yellow cake, water, eggs, vegetable oil, milk, instant vanilla pudding, chocolate chips, heavy whipping cream

Taken from www.allrecipes.com/recipe/258825/easy-boston-cream-poke-cake/ (may not work)