This gem comes from Butter with a Side of Bread and it's a keeper! For my husband's birthday, he requested this with "twice the cream"--make sure you have an extra deep pan if you do that! It's got three distinct layers, which I liked. And of course the ganache-to die for!
INGREDIENTS:
1 box yellow cake mix made according to package directions
1 5.1 oz box vanilla instant pudding made according to package directions
2 2/3 cup chocolate chips
1 cup heavy cream
1/2 cup butter
INSTRUCTIONS:
Make the boxed yellow cake mix in a 9x13 pan according to the boxed directions. Allow the cake to cool completely.
Use the back of a wooden spoon and poke holes in the cake, spaced about an inch apart.
Mix up the vanilla instant pudding according to package directions. Allow it to sit or about 5 minutes until it is thick.
Pour the pudding over the cake, spreading to cover the entire cake. Spread to the edges of the cake, insuring that the pudding is creating a nice seal around the edges of the pan. Place in the fridge for 30 minutes.
Make the chocolate ganache by first measuring out the chocolate chips into a large heat safe bowl.
Heat the heavy cream and butter in a sauce pan over medium heat until it is almost boiling. Pour the hot mixture over the chocolate chips and let it sit for 5 minutes.
Stir to combine the chocolate chips and cream mixture. The mixture will be thick and creamy. Let the mixture sit for 20-30 minutes until it has thickened and is cool.
Pour the ganache over the pudding layer of the cake and tip the pan (or spread with a rubber scraper) to cover the entire cake. Chill for at least 1 hour before serving. Can be made up to 3 days in advance.
