1. Bake the Cake

• Prepare the yellow cake mix according to package directions.

• Bake in a 13×9-inch pan and allow it to cool for 10–15 minutes.

• Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.

2. Prepare the Pudding Layer

• In a large bowl, whisk together the pudding mixes, milk, and vanilla extract until smooth and slightly thickened.

• Immediately pour the pudding over the cake, making sure it flows into the holes.

• Gently spread with a spatula for even coverage.

• Refrigerate for at least 1 hour to let the pudding set.

3. Make the Chocolate Ganache

• Heat heavy cream in a saucepan or microwave just until it starts to simmer.

• Pour over the chocolate chips (and corn syrup or butter, if using) in a heat-safe bowl.

• Let sit for 2 minutes, then stir until smooth and glossy.

• Allow ganache to cool for 5–10 minutes before using.

4. Finish the Cake

• Pour the ganache over the pudding layer and spread evenly with a spatula.

• Chill the cake in the refrigerator for at least 4 hours (or overnight) to fully set before slicing.