Vikki's Boston Cream Poke Cake

THIS IS A GREAT DESSERT.   BE SURE TO WHISK WHERE I INDICATED, OR THIS WON'T TURN OUT RIGHT.

1 (15.25-oz.) box yellow cake mix

1 cup water

3 large eggs

1/2 cup vegetable oil

1 (3.4-oz.) box instant vanilla pudding mix

2 1/3 cups heavy cream, divided

1/2 cup milk

1 3/4 tsp. vanilla extract, divided

1 1/3 cups dark chocolate morsels (about 8 oz.)

2 tsp. light corn syrup

Pinch salt

1. Center a rack in oven and heat to 350 degrees. Grease a 9x13" baking pan and set aside.

2. In a medium bowl, whisk cake mix, water, eggs, and oil until smooth. MAKE SURE YOU WHISK AND NOT WHIP.  Transfer to prepared pan and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes, rotating halfway through.

3. Let cool 5 minutes, then use the handle of a wooden spoon to poke holes all over cake, spacing them about 1" apart and poking all the way to the bottom of pan.

4. In a medium bowl, WHISK pudding mix, 1 2/3 cups heavy cream, the milk, and 1 teaspoon vanilla until combined, about 30 seconds. Immediately pour mixture onto warm cake and spread into an even layer, covering all the holes. Refrigerate until pudding is set, 1 to 2 hours.

5. Combine chocolate morsels and remaining 3/4 teaspoon vanilla in a medium bowl and set aside. Bring remaining 2/3 cup heavy cream, the corn syrup, and salt to a simmer in a small saucepan, then pour over chocolate mixture and let sit 2 minutes without stirring.

6. Stir chocolate mixture until smooth and glossy, then pour over chilled cake and spread into an even layer. Refrigerate until ganache is set, about 1 hour, before serving.