Instructions

1. 1

   Prepare the yellow cake mix according to the package directions and stir in the vanilla extract. Bake in a greased 9x13-inch baking dish until the top is golden and springs back lightly when pressed in the center.

2. 2

   Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all across the cake, spacing them about 1 inch apart. The holes should go almost to the bottom so the filling can soak through every layer.

3. 3

   In a large bowl, whisk together the instant pudding mix, cold milk, and sweetened condensed milk until smooth and slightly thickened. Pour the mixture slowly over the warm cake, making sure it settles into the holes instead of pooling only on top.

4. 4

   Refrigerate the cake for at least 1 hour so the filling can firm up. The surface should feel cool and slightly set before adding the chocolate layer.

5. 5

   Heat the heavy cream and butter in a small saucepan over medium-low heat until steaming but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until glossy and smooth with no streaks remaining.

6. 6

   Spread the chocolate ganache evenly over the chilled cake. Chill again for at least 30 minutes, or until the topping is set enough to slice cleanly.