Erin here!! As many of you know, I am the cake baker of the family. This past Saturday night, my brother and sister-in-law had a get together at their house and I offered to bring a Boston Cream Pie.... Unfortunately, I do not have any pictures of it as it was smashed on the way to the get together....but I will share the recipe as it was AMAZING. And, if yours happens to ge smashed on the way, it still tastes good. :-)
Boston Cream Pie
1 12.5 oz bag Ghiradelli Milk Chocolate Chips
2 pints heavy whipping cream, halved
1 small box french vanilla pudding
1 cup crushed oreos
1 box butter recipe cake
1/2 cup sour cream
1/2 cup butter
1 small box pudding (vanilla or white chocolate)
Preheat oven to 325 degrees. Grease and flour 2 9" round pans.
Empty chocolate chips into a bowl. Heat 1 pint of heavy whipping cream almost to boiling point. Pour over chocolate chips and whip with whisk until smooth. I sometimes add about 1 tbsp butter to the mixture as well. Set aside and cool.
Crush oreos. Set aside. Pour dry pudding into bowl. Add 1 pint of heavy cream. Mix on low speed until almost set. Fold in oreos by hand and refrigerate.
Cream butter in mixer. Sift cake mix and pudding into bowl. Add water and mix on low speed, adding eggs one at a time until incorporated. Add sour cream and mix until well blended. Do not overmix.
Pour cake batter into pans. Bake for 30-35 minutes. Cool in pan for 10 minutes. Release from pan and cool completely.
Place one cake layer on serving plate. Top with oreo cookie/pudding mixture. Top with second cake layer. Poor cooled ganache over entire cake. Chill, if desired. Refridgerate any leftovers.
As a tip, I used about 3/4 of the ganache to cover the cake and then took the rest and drizzled it on the cake as we served it. Yummy!! Enjoy!!