Nutella Boston Cream Pie

Preheat oven to 350ºF.

For the cake:

In a large mixing bowl, add cake mix, eggs, melted butter, and water. Beat until well combined and smooth. Pour into a 10-inch springform pan that has been coated with cooking spray. Bake for 25 minutes or until a toothpick inserted comes out clean. Run a knife around the edge of the pan and remove the outer ring. Allow to cool on a wire rack.

For the filling:

Meanwhile, in a large saucepan add sugar and cornstarch and stir until combined. Add milk and half-and-half whisking until combined. Stir in vanilla bean and seeds. Heat over medium heat, stirring often, until it comes to a rolling boil. Continue to cook, stirring constantly for 2 to 3 minutes, until it starts to thicken. Remove from heat and pour about a cup of filling into the beaten eggs, whisking quickly until combined. Pour egg mixture into pan and return to medium heat, whisking to combine and continue to stir often, scraping all edges of the pan. Return to a boil and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter. Place in a metal or plastic bowl and place in the refrigerator to chill for about an hour. (Remove vanilla beans before cake assembly.)

When cake has cooled, using a serrated knife, slice cake in half horizontally. Place the top layer of cake cut side up onto a large plate or platter, spread with cream filling (don’t forget to remove vanilla beans). Place the bottom layer of the cake, cut side down on top of cream filling, pressing gently.

For the ganache:

Stir together Nutella and heavy cream and heat in the microwave in 30-second increments, stirring in between until combined and smooth. Pour over the cake, spreading down and around the sides evenly. Refrigerate for four hours or overnight.

Enjoy!

Miss