1boxyellow cake mix (plus ingredients on back of box to make it)15.25 ounces
5.1ouncesvanilla Jello pudding mix
2tablespoonssalted butterroom temperature
2 ½cupssemi-sweet chocolate chips
1 ½cupheavy cream
Preheat the oven to 350º Fahrenheit.
Butter a 9x13" baking pan. Set aside.
Make the cake:
Mix the cake according to the box instructions.
Pour the batter into your prepared baking pan and bake in preheated oven for 25 minutes or until the center of the cake springs back when you touch it.
Allow the cake to cool for 1 hour.
With a straw or the narrow end of a wooden spoon, poke holes throughout the cake.
Make the vanilla pudding:
In a bowl mix the dry pudding mix and add 3 cups of cold milk.
Whisk until you have a smooth texture pudding.
Slowly pour half of the pudding over the cooled cake. Spread evenly. Then pour the remaining half and spread again.
Place the cake in the fridge to set while making the ganache.
Make the chocolate ganache:
Pour the cream into a microwave safe bowl. Heat the cream in the microwave until it is hot and steaming, but not boiling.
Add the chocolate chips to the heavy cream. Place a plate or lid overtop the bowl. Allow the chips to sit in the hot cream for 5 minutes so that they melt.
After the chips sit in the milk for 5 minutes, take the plate off and stir the melted chips into the cream. Mix constantly until the two are completely combined and smooth.
Allow the mixture to sit for 5 minutes to cool slightly.
Gently pour the ganache over the cake. Spread evenly.
Place the cake back into the refrigerator to set for about 2 hours.
Keep the cake refrigerated until serving.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**