Prepare the cake: heat oven at 350° F. Grease a round 9” cake pan and line with parchment paper. In an electric mixer, mix all the cake ingredients until creamy. Pour the mix into the baking mold. Bake for 25-30 minutes or follow package instructions.

Prepare the pastry cream: In a glass container, mix 1 cup of Tres Monjitas® Fresh Milk with the egg yolks and cornstarch until cornstarch dissolves, and set aside. In a medium saucepan, pour 1 cup of Tres Monjitas® Fresh Milk and sugar, and heat at medium temperature until boiling. In the saucepan, pour the milk, egg yolks and cornstarch mixture, stirring until it thickens. Then add the butter, vanilla extract and mix until blended. Set it aside.

Slice the cake horizontally into two. Place a slice at the bottom of the cake pan, pour over the pastry cream in an even layer across the slice, and place the other slice on top. Store in the refrigerator for a couple of hours until it is firm enough to demold and serve.

Prepare the coating. In a heat-resistant cup, mix the chocolate chips, corn syrup and Tres Monjitas® Heavy Cream. Heat it up in the microwave for 35-45 seconds. Mix with a wire whisk until it dissolves. Demold the cake, place it in a pan and pour the chocolate coating over the cake.

Tip: Melt the chocolate in a small saucepan, boil the heavy cream and remove from the stove, add the chocolate and mix until melted and add the corn syrup.

Use your preferred vanilla cake recipe or use a store-bought butter pound cake for the recipe.