Ingredients
Scale
- 15.25 ounces yellow cake mix
- 5 cups half and half, divided
- 3 large eggs
- ½ cup (1 stick) salted butter, melted
- 6.8 ounces (2 boxes of 3.4 ounces each) instant French vanilla pudding mix
- 1¼ cups heavy cream
- 10 ounces dark chocolate chips
Instructions
- Preheat oven to 350°F and prepare a 9×13 inch baking pan.
- Mix yellow cake mix, 1 cup of half and half, eggs, and melted butter; beat for 2 minutes.
- Pour batter into pan and bake for 25-30 minutes until a toothpick comes out clean.
- Poke holes in the baked cake with a wooden spoon.
- Whisk together remaining half and half and pudding mix until smooth.
- Pour pudding over the cake evenly to soak into holes.
- Refrigerate for 20 minutes to firm up pudding.
- Heat heavy cream and pour over chocolate chips; stir until smooth.
- Pour ganache over the cake and refrigerate for at least 2 hours.
- Serve cold, sliced into squares.
Notes
Cool the cake completely before poking to keep it intact.
Use high-quality dark chocolate for richer ganache flavor.
Refrigerate for sufficient time to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 14
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 70