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Ingredients

1 (15.25 ounce) package yellow cake mix 1 cup water 3 eggs ¼ 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

Nutrition Info

386 calories carbohydrate: 49.1 g cholesterol: 56.5 mg fat: 20.4 g fiber: 1.5 g protein: 5.4 g saturatedFat: 9.2 g servingSize: - sodium: 398.9 mg sugar: 35.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
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.
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.

1 9x13-inch cake pan

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.