Boston Cream Pie

1 yellow cake mix

3 eggs

1/3 c oil

1 c water

2 egg yolks

2 TBsp cornstarch

1/2 tsp vanilla

1 c milk

3 TBsp sugar

1 TBsp butter

1/2 c heavy cream

3/4 c semi sweet chocolate chips

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Cake: Heat oven to 350 degrees. Prepare 2 - 8" round pans. Prepare cake as outlined on the package. Bake for 27 - 31 minutes. Cool. Trim cake layers if domed.

Custard: In a bowl, whisk yolks, cornstarch, and vanilla. In a pot, whisk milk and sugar; over medium heat, bring to a boil. Whisk half of the milk mixture into the yolk mixture; stir back into the pot. Cook stirring, until thick, 1 minute. Remove from heat; stir in butter; transfer to a bowl. Cover with plastic wrap. Press the plastic wrap into the top of the custard so that it doesn’t form a skin. Let cool.

Stir custard until smooth. Place one cake on serving plate; spread with custard. Top with remaining cake. Chill 1 hr.

Ganache: In pot, over medium heat, bring cream to a boil; remove from heat. Stir in chocolate chips until melted. Cool. Spread ganache over cake.