Ingredients
Cake
- 15.25 ounce box yellow cake mix plus Ingredients needed to prepare the cake according to package directions
Pudding Filling
- 2-3.4 ounce boxes French vanilla instant pudding mix 6.8 ounces of instant pudding total
- 3 cups milk
Chocolate Ganache
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon salted butter
Method
- Prepare and bake the yellow cake in a 9x13-inch baking dish according to the package instructions. Allow the cake to cool completely.
- Using the bottom of a wooden spoon, poke holes evenly across the cake, going about ¾ of the way through.
- In a large bowl, whisk together the French vanilla instant pudding mix and milk. Allow the pudding to thicken slightly.
- Spread the pudding over the cake, making sure it fills the holes. For the best results, use a small piping bag to pipe pudding directly into the holes before spreading the remaining pudding over the top.
- Refrigerate the cake for 1 hour.
- To make the ganache, add the heavy whipping cream to a small saucepan. Heat over low heat until the cream reaches a simmer, stirring occasionally.
- Add the chocolate chips and butter. Stir until completely melted and smooth.
- Allow the ganache to cool for about 5 minutes.
- Pour the ganache evenly over the chilled cake and carefully smooth it into an even layer with a spatula.
- Refrigerate for at least 2 hours, or overnight for the best results.
- Cut into squares and serve chilled.
Nutrition
Notes
Pudding tip: For the creamiest, most evenly filled cake, pipe the pudding directly into the holes before spreading the remaining pudding over the cake.
Chilling tip: Don't skip the final chilling time. The refrigerator gives the pudding and ganache time to fully set.
Storage: Store covered in the refrigerator for up to 4 days.