FOR THE GANACHE:

• 4 oz chocolate, chopped
• 1/2 cup heavy cream

FOR THE FROSTING:

• 1 can coconut pecan frosting

PREPARATION

1. Preheat oven to 350°F and grease a 9×13-inch baking pan with nonstick spray. Set aside.
2. In a large bowl, combine cake mix, pudding, eggs, yogurt, vegetable oil, milk, vanilla extract, and salt. Beat with an electric mixer until combined and pour into prepared pan.
3. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes. Remove from oven and poke holes all over the cake with the handle of a wooden spoon.
4. Pour the sweetened condensed milk all over the cake and allow to soak into the holes. Let cool.
5. While cake is cooling, place chopped chocolate in a medium bowl. Heat cream in a saucepan until just beginning to bubble around the edges. Pour over chocolate and allow to sit for 5 minutes.
6. After 5 minutes, stir until chocolate melts. Allow ganache to thicken 5 to 10 minutes before spreading over the top of the cake.
7. Spread coconut frosting over the ganache, serve and enjoy!