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Ingredients:
For the Cake:
1 box (15.25 oz) yellow cake mix
1/2 cup vegetable oil
1 cup water
3 large eggs
For the Cream Filling:
2 (3.5 oz) boxes instant vanilla pudding mix
1 cup milk
1 cup heavy whipping cream
For the Chocolate Glaze:
8 oz semi-sweet chocolate chips
1 cup heavy whipping cream
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Instructions:
Preheat the oven to 325°F (163°C). Grease a 9×13 inch baking dish and set aside.
Make the cake batter: In a large bowl, combine the cake mix, vegetable oil, water and eggs. Beat with an electric mixer on medium speed for 2 minutes until well blended and smooth.
Pour the cake batter into the prepared baking dish and bake for 28-33 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Once cooled, use a wooden spoon or skewer to poke holes all over the top of the cake. Set aside.
Make the cream filling: In a medium bowl, whisk together the instant pudding mix, milk and heavy whipping cream until blended. Mix for 2-3 minutes until it starts to thicken but is still able to be poured.
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Pour the cream filling evenly over the top of the poke cake, spreading to cover. Allow to set for 5 minutes.
Make the chocolate glaze: In a small saucepan over medium heat, heat the heavy whipping cream just until bubbling, then remove from heat. Add the chocolate chips and whisk until completely smooth.
Pour the chocolate glaze evenly over the cream layer. Smoothen with an offset spatula or knife. Refrigerate cake for at least 2 hours before slicing and serving.
Enjoy! Store leftovers covered in the refrigerator.
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