Boston Cream Poke Cake

Th�s Boston Cream Poke Cake �s so easy and scrumpt�ous. Plan to take th�s one-pan dessert to your next gather�ng, �t'll be a h�t!

Ingred�ents

• 16.25 ounce yellow cake m�x plus �ngred�ents to prepare
• 6.8 ounces �nstant van�lla pudd�ng m�x 2 (3.4oz) boxes
• 4 cups m�lk
• 1/2 teaspoon van�lla
• 8 ounces sem�-sweet chocolate ch�ps 1 1/3 cups
• 1 tablespoon corn syrup
• 1 cup heavy cream

Instruct�ons

1. Prepare and bake the cake �n a 13x9 pan accord�ng to the package �nstruct�ons. Let cool completely before pok�ng holes across the cake w�th the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
2. �n a large bowl, wh�sk together pudd�ng, m�lk, and van�lla, but don't let �t th�cken, Pour the th�n pudd�ng over cake �n an even layer, pok�ng down �nto the holes �f necessary. 
3. Refr�gerate the cake for one hour.

Chocolate Glaze

1. Place the chocolate ch�ps and corn syrup �n a heat-proof bowl. 
2. �n a small saucepan over low heat, warm the cream unt�l �t s�mmers, st�rr�ng occas�onally. Alternat�vely, you can m�crowave the cream unt�l hot. 
3. Pour hot cream over chocolate ch�ps and let s�t for 2 m�nutes to melt. 
4. St�r unt�l smooth. Let the glaze cool for 10 m�nutes.
5. Pour glaze over cake and smooth w�th a spatula. Ch�ll cake for 4 hours or overn�ght before serv�ng.

Recipe Adapted From amandascookin