Yeah. Me neither.
My husband and I celebrated six years of marriage early in August, and we aren’t really big on gifts for special occasions. For our kids, yes; for ourselves, not so much. Usually, if we see something we want throughout the year (for ourselves or for each other), we just buy it then. So on gift-giving occasions such as anniversaries, neither of us ever knows what to give to the other person.
This year, I decided to make Joe this cake. He loves Boston cream pie, and I’d had my eye on this recipe for a while, so it seemed like a natural fit. Not surprisingly, he loved this! Everyone who tried it did, in fact. And really, what’s not to love? There’s just something so perfect about the combination of a moist yellow cake, a cool pastry cream, and a silky, velvety chocolate ganache. You could of course use a homemade yellow cake recipe, but the boxed SuperMoist mix works just fine for me.
Give this one a try for your next special occasion!
Boston Cream Cake
adapted from Rachael's Favorite Recipes
For the cake:
1 box moist yellow cake mix
Water, oil, and eggs called for on box
For the filling:
1 3.4-ounce box instant French vanilla pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream
For the ganache:
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chips
1. Prepare cake batter according to directions on box. Divide batter evenly among two greased 8- or 9-inch cake pans. Bake according to directions on box. Remove cakes from pans and cool completely on a wire rack.
2. Meanwhile, combine all filling ingredients and beat on medium speed until stiff peaks form. Refrigerate while you prepare the ganache.
3. Place chocolate chips in a mixing bowl and set aside. Heat 1 cup of heavy whipping cream in a saucepan to boiling. Remove from heat and pour over chocolate chips. Stir in a figure-eight motion until chocolate is completely melted and ganache is shiny and smooth. Let cool slightly.