From here: https://www.thebakingchocolatess.com/boston-cream-poke-cake/#recipe
Ingredients
Cake
1 box yellow butter recipe cake mix & ingredients to make
Pudding
2 small boxes French Vanilla instant pudding or pudding of choice & ingredients to make (If you want less pudding, use 1 box pudding instead of 2)
2 Chocolate Frosting Options:
Pre-Made Chocolate Frosting
1 tub chocolate frosting
OR Chocolate Ganache
1 cup semi-sweet chocolate chips/chopped bar (1/2 lb or 1 1/3 cup) For more ganache, use 12 oz. or 1 1/2 cups chocolate chips/chopped bar.
1 cup Add 1/4 to 1/3 cup more of heavy whipping cream if using 12 oz (1 1/2 cups) chocolate chips instead of 8 oz. (1 cup)
Instructions
Cake
Bake cake as directed on the box in a 9x13 baking pan.
Pudding
Prepare the pudding as directed on the box, after the cake has baked.
How to Make Poke Cake
While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.
Spread the 1/2 the pudding over the cake , pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.
Refrigerate for 1 1/2 - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.
Use Pre-made Chocolate Frosting
Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
Spread the frosting over the cake and refrigerate 4 hours or overnight.
OR
Make Home-Made Chocolate Ganache Frosting
Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy.
From a reddit post of course! lol
https://www.reddit.com/r/Old_Recipes/comments/t3hf44/poke_cake_boston_cream/
What You Need:-
-1 box Yellow Cake Mix (plus box ingredients)
-2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
-4 cup Milk
-1 container Chocolate Frosting
To Make-
Prepare cake in a 13×9″ pan according to the box directions.
Allow to cool. Use spoon handle to poke holes evenly across the cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into the holes.
Refrigerate the cake for several hours to allow the pudding to settle and set up.
Open the frosting container and remove the foil seal. (I had a significant 'accident' as a child involving the microwave and a container of frosting I still have not lived down)
Microwave for 15 seconds and stir.
Repeat this until frosting is pourable.
Pour over the pudding layer and spread with a spatula to cover completely.
Refrigerate for at least several more hours.