Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• Prepare the yellow cake mix according to the package directions. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is still warm, use the end of a wooden spoon or a straw to poke holes all over the top of the cake.
• In a medium bowl, whisk together the instant vanilla pudding mix and milk until well combined and slightly thickened. Pour the pudding evenly over the warm cake, spreading it to cover the surface and fill the holes.
• Place the cake in the refrigerator for at least 1-2 hours, or until the pudding is set.
• To make the chocolate ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
• Pour the warm ganache over the chilled pudding layer, spreading it evenly to cover the entire cake.
• Alternatively, if you prefer, you can warm the prepared chocolate frosting and spread it over the chilled pudding layer.
• Refrigerate the cake for at least 30 minutes before slicing and serving.