1 box yellow mix, prepared according to package
FILLING
2 small boxes of French vanilla pudding (not instant pudding)
4 c. whole milk
1 tsp. vanilla
CHOCOLATE GLAZE
1/2 c. semi sweet chocolate chips
1 tbsp. corn syrup
1 c. heavy cream
Bake cake in a 9”x13” baking pan according to package; allow cake to cool.
Prepare filling while cake is cooking.
Whisk together pudding mix, milk and vanilla.
Use a wooden spoon to poke holes in the cake.
Spoon pudding mixture over cake, poking mixture into the holes.
Chill several hours.
Prepare the glaze.
Melt the chocolate over a double broiler. Stir in the corn syrup.
Heat the cream in a separate pot.
Gradually whisk the chocolate into the cream.
Remove from heat an allow to cool for 5 minutes.
Spread the chocolate over the cake and chill overnight.
Cut into squares and serve with a dollop of whipped cream!
