“All my family can say about this recipe is Oh my goodness it is amazing!”

Instructions:

1. Prepare the Cake: Prepare the yellow cake mix in a 9×13-inch baking pan according to the package instructions. Let the cake cool completely.
2. Poke Holes: Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
3. Prepare the Pudding Filling: In a large bowl, whisk together the instant pudding, milk, and vanilla extract.
4. Fill the Cake: Before the pudding has a chance to set up and thicken, pour it evenly over the cake, ensuring it seeps into the holes.
5. Chill the Cake: Place the cake in the refrigerator to chill for one hour.
6. Make the Chocolate Ganache:
   • Place the chocolate chips in a heatproof bowl.
   • Heat the heavy cream on the stovetop over low heat until it simmers, or heat it in the microwave.
   • Pour the hot cream over the chocolate chips and let it sit for 5 minutes to soften the chocolate.
   • Stir until the ganache is smooth.
   • Let the ganache cool for 10 minutes.
7. Top the Cake: Pour the chocolate ganache over the cake and smooth it with a spatula.
8. Chill and Serve: Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving. Enjoy!