Boston Cream Cake

Justin and I used to get Boston Cream Pie all the time but we hadn’t had one in years! When I saw this recipe online I couldn’t wait to try it! It was easy and yummy. I feel like I call everything yummy, delicious, tasty, scrumptious, or wonderful. I lack creativity in food adjectives, I think it’s because I don't like food words used not for food. Like… marinate on that, deliciously funny, he’s tasty, digesting what you're saying, etc. It’s just weird; and it makes me hungry!

Ingredients
1 box vanilla cake mix (plus water, oil and eggs according to the box)
1 package JELL-O French Vanilla Instant Pudding (PLUS whole milk according to "Pie Filling" directions on the box)
8 oz. semi-sweet chocolate chips
1/2 cup heavy cream

Directions
Bake and cool the cake according to package directions in two 8" round pans. While cakes are cooling, prepare pudding according to "Pie Filling" directions on the box. Split each cooled cake layer into two. Spread 1/3 of the pudding on each of the first 3 cake layers, leaving about 1/4" space around the edges. Place the last layer of cake on top. In a measuring bowl, combine chocolate chips and heavy cream. Microwave for 1 minute on high. Stir with a rubber spatula. Microwave for another minute on high. Stir until no lumps remain. Chocolate should be thick but pourable. Pour about 1/3 of the chocolate over the top of the cake. With an offset spatula, spread the ganache over the top of the cake and let it begin to spill down the sides. Slowly continue to add the chocolate a little at a time, letting it spill down the sides a little more each time. When all the chocolate is on the cake, smooth the sides. Cover and refrigerate for an hour before serving. Garnish with whipped cream, if desired.