Boston Cream Pie Poke Cake



Ingredients

1 (15.25-ounce) package yellow cake mix, batter prepared according to package directions
1 (4-serving size) package instant vanilla pudding and pie filling mix
2 cups milk

CHOCOLATE GLAZE
1/2 cup sugar
4 teaspoons cornstarch
2/3 cup water
1 ounce (1 square) unsweetened chocolate
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Add batter and bake according to package directions; let cool.
2. Using the end of a wooden spoon, poke holes about 1-inch apart all over top of cake.
3. In a medium bowl, whisk pudding mix and milk until slightly thickened. Pour mixture into holes and spread evenly over top of cake. Chill 1 hour.
4. To make Chocolate Glaze, in a medium saucepan over low heat, combine sugar, cornstarch, water, and chocolate; cook until chocolate is melted and mixture is thick and smooth, stirring constantly.
5. Remove from heat and stir in vanilla. Allow to cool, then spread gently over top of cake. Chill 2 hours or until ready to serve.