My oldest son recently turned 9 and his request was for Boston Cream Pie as his birthday cake. This version comes together quickly and has all the flavors of the traditional, more complicated recipe which uses a custard filling.

1 package Better Batter Gluten Free Yellow Cake Mix (and the eggs, water, and oil needed to make this batter)

1 (1 oz) instant vanilla or lemon pudding (I use fat-free, sugar-free)

2 cups of milk

2 oz semisweet chocolate, chopped into small pieces

2 Tbl unsalted butter

1 cup Better Batter Corn Free Powdered Sugar

5-6 tsp hot water

Prepare the cake mix according to package directions and lightly spraying the bottoms of 2 round cake pans (8- or 9-in). Divide the batter between the two pans and bake 25-30 minutes at 325 degrees or until tops are lightly golden and a toothpick inserted in the center comes out clean. Cool in the pan at least 15 minutes and remove to a wire rack to cool completely.

Meanwhile, prepare pudding (either instant or cook on the stove top). Cool in the refrigerator until completely chilled.

Assemble cake by putting one of the cake layers right side up on a serving platter. Spread up to 2/3 of the prepared pudding on top of the first layer, being careful not to spread too much or it will ooze out when the second cake layer is added. Carefully invert second cake layer, placing it on top of the pudding, top down.

In a small pan on the stove, or using a microwave safe bowl, melt together the butter and chocolate, whisking well every 30 seconds until the chocolate is melted completely. Add the powdered sugar and using a spatula, mix together completely. The chocolate mixture will become very thick and crumbly. To thin the chocolate, add 1 tsp of hot water at a time and whisk well to incorporate. Once the chocolate ganache is quite smooth and flowing, quickly spread over the top and just over the sides of the cake.

Refrigerate at least two hours or until chocolate can set. Serves at least 6-8 people.