Boston cream pie

FOR CAKE BATTER: mix all your wet ingredients and then add to your dry, mix until smoothe. Divide the mix into two 8 inch spring pans. Bake in a 350 pre heated oven for 20 mins. Let sit until cool

FOR CUSTARD: Add all ingredients in a heavy bottom sauce pan, on low heat continue stirring until it starts to thicken. Let cool

FOR GANACHE: Add all ingredients in a heavy bottom skillet on low heat and stir until melted

TO BUILD: 1. On serving platter lay one half of the cake 2. Spread your custard 3. Top with the other cake 4. Pour your ganache over the top and spread evenly. Slice and enjoy!

Note* You can also bake these in muffin pans and turn these into Boston cream pie mini's just build them the same way and maybe double the ganache recipe.