• Preheat oven to 350 degrees F, grease and flour two 8x2 or 9x2 inch round pans. We like to add a circle of parchment paper to the bottom of each pan as well.
• Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
• Add the remaining 5 ingredients to the mixing bowl.
• Mix on low speed for 30 seconds to combine. (Use a paddle attachment if using a stand mixer.)
• Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
• Pour the batter into the prepared pans. For 8 inch pans, bake 25-30 minutes. For 9 inch pans, 23-28 minutes. Baking times may vary.
• The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

For the Vanilla Cream Filling

• Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a handheld mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined.
• Then, switch to medium-high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency.

For the Chocolate Glaze

• Place the chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 30 seconds. (times may vary)
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• * If your chocolate hasn't melted after the 1 minute recommended in the instructions, microwave in small 10-15 second increments until it has nearly but not completely melted. Let sit one minute, then stir until smooth.
• The ganache will cool thicken as it cools. Cool for about 15 minutes or until the ganache has thickened to the desired consistency. It should not be hot when applying to the cake. You can speed up the cooling process by pouring it into an elongated glass casserole dish.
• If the ganache becomes too thick to work with, just microwave for a few seconds at a time until it returns to desired consistency.

Assembling the Boston Cream Pie

• After the cake layers have completely cooled, place the first layer on a cake plate or pedestal.
• Spread with a layer of vanilla cream and top with the second cake layer.
• Fill in any gaps between the cake layers with more vanilla cream (you can do this with a disposable piping bag with the tip snipped away, and smooth away the excess with a spatula.
• Top with thickened (but still soft) ganache and use a spoon or spatula to guide the chocolate ganache over the top and slightly down the sides of the cake.

Rerigeration

• Because of the vanilla cream filling, this cake should be refrigerated. However, you can remove it from the refrigerator a couple of hours before serving to allow the cake and ganache, etc. time to warm and soften.