Decadent Baked Boston Cream Cake with Silky Chocolate Ganache

Instructions

1. 1

   Preheat oven to 350°F. Prepare the yellow cake batter according to package instructions and divide it evenly between two greased and floured 9-inch round baking pans.

2. 2

   Bake the cakes for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

3. 3

   In a small bowl, whisk together the cold milk and instant vanilla pudding mix for 2 minutes. Let the mixture stand for 2 minutes, or until it has thickened to a soft-set consistency. Cover and refrigerate.

4. 4

   In a microwave-safe bowl, melt the unsweetened chocolate and butter. Stir until smooth, then mix in the confectioners' sugar and vanilla. Add 2-3 tablespoons of hot water, a little at a time, until the glaze reaches a thick, pourable consistency.

5. 5

   Place one cake layer on a serving plate and spread the chilled vanilla pudding over the top. Top with the second cake layer, then spoon the chocolate glaze over the top, allowing it to drip down the sides. Refrigerate the cake until ready to serve.