Boston Cream Poke Cake

INGREDIENTS

• 1 box yellow cake mix, plus eggs, oil, and water to prepare
• 1 (4.2 oz) box instant vanilla pudding
• 2 cups milk
• Glaze:
• 4 oz semi sweet chocolate, finely chopped
• 1/4 cup heavy cream
• 1/2 cup corn syrup

INSTRUCTIONS

1.  Preheat oven to 350.  Butter and flour a 9×13 pan (or spray with bakers spray that has flour in it).

2.  In the bowl of a mixer, combine cake mix, eggs, oil, and water.  Beat on low speed for about a minute, then increase speed to medium and beat for two more minutes.  Spread in prepared pan and bake for 20 minutes or so or until top springs back when lightly touched.  Remove from oven and using the handle of a wooden spoon, poke holes all over the surface of the cake about an inch apart.

3.  In a medium bowl, combine pudding mix and milk and whisk until it starts to thicken but is still pourable, about a minute.  Pour evenly over cake and spread with a spatula, helping it soak into the holes.  Let cake cool for a bit, then cover and place in the fridge until chilled, at least 3 hours.

4.  Make glaze:  In a microwave safe bowl, combine cream and chopped chocolate and microwave, stirring every 15 seconds until smooth and melted.  Stir in corn syrup and let cool until it becomes a thick glaze.  Pour over chilled cake and serve.