Bake it, Poke it, Pour it, Eat it

Our church's tradition on the night before Thanksgiving is to have a service of Thanksgiving then having a potluck filled with desserts. What a perfect place to try out a new recipe? Why not make something so non-traditional for Thanksgiving, it would stand out like a sore thumb. Boston Cream Poke Cake is something I've wanted to try - but it has that dreaded chocolate on it so my kids are a hearty no on that front. This cake was so very easy. Bake a cake, poke some holes, make some pudding, pour it on, make some ganache, pour it over, serve with a spoon and enjoy. Yum. Out of a 9 x 13 pan only a slim row was left. This was delicious, I can fully approve of this yummy desert.

Boston Cream Poke Cake

Ingredients
16.25 ounce yellow cake mix plus ingredients to prepare
6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
4 cups milk
1/2 teaspoon vanilla
8 ounces semi-sweet chocolate chips 1 1/3 cups
1 tablespoon corn syrup or butter if you prefer
1 cup heavy cream

Instructions
Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
In a large bowl, whisk together pudding, milk, and vanilla, but don't let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary.
Refrigerate the cake for one hour.
Chocolate Glaze
Place the chocolate chips and corn syrup in a heat-proof bowl.
In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Alternatively, you can microwave the cream until hot.
Pour hot cream over chocolate chips and let sit for 2 minutes to melt.
Stir until smooth. Let the glaze cool for 10 minutes.
Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.