Boston Cream Pound Cake

Yields:
8
Prep Time:
30 mins
Total Time:
30 mins
Why make Boston Cream Pie when you can make Boston Cream Pound Cake?
Advertisement - Continue Reading Below
Ingredients
- 1
box instant vanilla pudding mix
- 2 cups
whole milk
- 1
pound cake (defrosted if frozen)
- 3/4 cup
heavy cream
- 1 1/2 cups
semisweet chocolate chips
Directions
- Step 1Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
- Step 2Slice pound cake in half lengthwise and spread a thick layer of pudding on top (you'll have about 1/4 of the batch of pudding left). Top with pound cake top.
- Step 3Make ganache: Heat heavy cream in a small saucepan over low heat just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
- Step 4Pour ganache over pound cake and smooth top.
- Step 5Let harden in fridge 10 minutes, then slice.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below