Enjoy a delicious Boston Cream Pie this weekend. Vanilla pudding between two layers of “JIFFY” Golden Yellow Cake, covered with chocolate ganache.
Yields: 8 - 12 Servings
Preheat oven to 350°F. Grease, flour, and line with parchment paper an 8” round pan.
Combine filling ingredients and mix for 2 minutes. Refrigerate while cake bakes. For cake, beat ingredients on low for 30 seconds and then an additional 3 - 4 minutes on medium.
Pour into pan. Bake 25 - 30 minutes. Cool 10 minutes, remove from pan. Let cool completely.
Cut in half horizontally. Place bottom layer on a serving plate and spread with filling. Top with second cake layer
For glaze, place chocolate chips and butter in a heat-proof bowl. Bring the cream or half and half to a simmer. Pour mixture over chocolate chips and butter; allow to sit for 1 minute. Slowly whisk together until smooth. Pour glaze over top of cake (some will drizzle down sides). Store cake in refrigerator.
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