Boston Cream Pound Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:
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Ingredients for - Boston Cream Pound Cake

1. 1 box instant vanilla pudding mix -
2. 2 c. whole milk -
3. 1 pound cake (defrosted if frozen) -
4. 3/4 c. heavy cream -
5. 1 1/2 c. semisweet chocolate chips -

How to cook deliciously - Boston Cream Pound Cake

1. Stage

Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.

2. Stage

Slice 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.

3. Stage

Make 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.

4. Stage

Pour ganache over pound cake and smooth top.

5. Stage

Let harden in fridge 10 minutes, then slice.

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