Boston Cream Pound Cake

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Requested for dessert over the holidays by Katie I found this quick and easy recipe on DELISH. I would definitely make it again!
1
box instant vanilla pudding mix

2 c.
whole milk

1
pound cake (defrosted if frozen) - I used Sara Lee frozen -family size was the only one I could get

3/4 c.
heavy cream

1 1/2 c.
semisweet chocolate chips



  2. Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
  3. 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.
  4. 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.
  5. Pour ganache over pound cake and smooth top. 
  6. Let harden in fridge 10 minutes, then slice.

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