Boston Cream Cake

I know its called a "boston cream pie" but look at it, does it look like a pie? no, it looks like a cake. If a true baker doesn't use cake mixes, then I am not a true baker. However, I maintain that a cake mix is always the way to go. So you bakers can be snooty, and I can by smarty.

First make a yellow cake mix according to directions. I add either a 1/2 c of sour cream or yogurt to make the cake more moist. Bake them in two 9 inch rounds, and allow them to cook completely.

Make the filling:

one 3.9 oz box vanilla jello (small box)

1/2 a can of sweetened condensed milk (7 oz)

1 c water

Blend above ingredients till smooth and allow to set in the fridge. Meanwhile whip 1 1/2 c heavy whipping cream until stiff (no sugar added). Fold together the pudding mixture and the cream. This is the filling.

Make the ganache frosting.

1 1/2 c heavy whipping cream

16 oz chocolate chopped (any kind you like, milk, semi sweet, bitter . . .)

Bring whipping cream to a soft boil turn off and add the chopped chocolate and stir till smooth. Allow to cool down so it can thicken. The cooler it gets, the thicker it gets. If you leave it over night in the fridge it is spreadable. I allowed it to cool to pourable.

Assemble the cake by sandwiching the pudding between the two round cakes. Pour ganache over the cake. Reserve the remaining ganache to serve with the cake just in case people want extra chocolate.