I've made the Boston Cream Pie Cake before -- it's really good and my friends loved it. I made the following changes:
- I used parchment paper in the cake pan to ensure that it released
- I doubled the ganache recipe because I used a slightly larger pie plate than called for (I think 10")
It was easy and fun, but you have to follow the instructions and ideally make it the day before, or at least have some time set aside for it to chill in the fridge.
Here's what it looked like.