There’s not much better than Boston Cream Pie.  It’s a show-stopper for holidays, birthdays, special occasions, etc., and will become a requested favorite.  This decadent dessert will satisfy any sweet tooth with its buttery vanilla cake, thick and creamy custard, and decadent chocolate glaze.



15.25-ounce box yellow cake mix
1 cup half and half
3 large eggs
1 teaspoon vanilla
½ cup salted butter melted


6.8 ounce boxes instant french vanilla pudding mix 2 – (3.4 ounce) boxes
½ teaspoon vanilla
4 cups heavy cream

8-ounce package chocolate chips (your preference on dark or milk chocolate)
Pinch of kosher salt
1/2 cup heavy whipping cream
1/4 teaspoon vanilla
2 tablespoons light corn syrup


Preheat the oven to 350 and spray a 9×13 inch baking pan with non-stick spray or use my preferred method and prepare your baking pan with a layer of butter coated evenly with sugar.

In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, vanilla, eggs, and the melted butter until well combined, about 2 minutes.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.

Assemble the cake: Using a serrated knife carefully cut the cake into two layers and place the bottom layer on a serving plate.

Pour 4 cups of half and half in a bowl, vanilla, and then whisk in the two boxes of french vanilla pudding mix until combined.

Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.

Refrigerate the cake with the pudding for twenty minutes.

To make the ganache, place the heavy cream, salt, vanilla, and corn syrup in a microwave-safe bowl and microwave for 1-2 minutes or until hot and almost simmering. It doesn’t need to boil but it does need to be very, very hot.

While the cream is heating, place the chocolate chips in a medium-sized bowl. Pour the hot cream mixture over the chocolate chips and allow it to set for about 1 minute.

Mix the chocolate chips and cream mixture until the chocolate is melted and thick.

Pour the ganache over the cake and spread it into an even layer.

Refrigerate the entire cake for at least 2 hours or overnight so everything can set up. Serve cold.

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