Boston Cream Pie Cake
This is one of our all time favorites! It's easy and fairly quick. It's so very delicious! Enjoy!
-1 box yellow cake mix
For filling:
-1 (3.4 oz) French vanilla instant pudding
-1 cup milk
-8 oz thawed whipped topping
For ganache:
-1 cup semi sweet chocolate chips
-3 Tbs milk
Directions:
Mix cake batter according to package directions. Divide the batter UNEVENLY into 2 round baking pans*** make sure that one of them is almost twice the size of the other. Bake cake according to package directions and let it cool completely.
Make the filling by beating pudding mix and milk for 2 minutes. Stir in whipped topping.
Cut the larger cake into 2 layers with a serrated knife.
-1 cup milk
-8 oz thawed whipped topping
For ganache:
-1 cup semi sweet chocolate chips
-3 Tbs milk
Directions:
Mix cake batter according to package directions. Divide the batter UNEVENLY into 2 round baking pans*** make sure that one of them is almost twice the size of the other. Bake cake according to package directions and let it cool completely.
Make the filling by beating pudding mix and milk for 2 minutes. Stir in whipped topping.
Cut the larger cake into 2 layers with a serrated knife.
Place one layer of cake on serving platter. Top with half of the filling, spreading it evenly. Top with another round of cake and spread with remaining filling. Cover with last piece of cake.
Quickly melt the chocolate and stir in the milk for ganache. Pour that goodness on top of the cake.
Refrigerate for 1 hour, slice and enjoy! YUM!
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