Boston Cream Pie Poke Cake with Cake Mix

Instructions:

1. Preheat your oven to 350°F (175°C). Mix the yellow cake mix, water, eggs, and vegetable oil in a bowl until the batter is smooth. Pour it into a greased 9x13 inch pan.
2. Bake for 25-30 minutes until you smell a toasted, buttery aroma and a toothpick inserted in the center comes out clean.
3. While the cake is still warm, use your skewer to poke holes every 1 inch across the entire surface. Note: Don't go all the way to the bottom, just about 2/3 of the way down.
4. In a medium bowl, whisk the instant vanilla pudding mix, cold whole milk, and sweetened condensed milk until the mixture is thick and smooth.
5. Pour the pudding mixture slowly over the warm cake, ensuring it fills all the holes. Smooth it out with a spatula and refrigerate for at least 4 hours or overnight.
6. Place your chocolate chips in a heat proof bowl. Heat the heavy cream in a saucepan until it just begins to simmer and tiny bubbles form around the edges.
7. Pour the hot cream over the chips and let it sit for 2 minutes without stirring.
8. Gently whisk from the center outward until the mixture is glossy and looks like melted silk, then stir in the room temperature butter.
9. Pour the chocolate ganache over the chilled cake, tilting the pan to coat the surface evenly.