Boston Cream Pound Cake

Ingredients

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

Directions

1. Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
2. 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. 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. Pour ganache over pound cake and smooth top.
5. Let harden in fridge 10 minutes, then slice.