Boston Cream Cake

1 box yellow cake mix + ingredients needed to make cake

2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk 
1 recipe ganache

Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
                        
In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.  Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but  not fully thickened into pudding (it should still be pourable).

Pour pudding on top of warm cake.

Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes into the holes and spread it all the way to the sides.

Put cake in fridge and allow to cool completely before adding the ganache

Ganache
1 cup heavy whipping cream
1 package semi-sweet chocolate chips
Place both in sauce pan. Cook until melted and smooth. Allow to cool 15 minutes before putting on cake.

Spread ganache to evenly cover cake. Start in the middle and gently spread to the sides.  Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.

This cake needs to be kept refrigerated.

*This is one of those cakes that I almost think tastes better after it has sat in the fridge overnight.  I think it really helps the pudding to settle in and blend all the flavors.

Recipe:  Angela

Click picture below to print.