In medium sauce pan heat milk, heavy cream and vanilla bringing it to a boil. Turn heat off and set aside for about 10 minutes.

In bowl whisk egg yolks and sugar until fluffy. Add in cornstarch and continue to whisk until smooth. Pour about 1/4 Cup of the warm milk mixture into egg and continue to whisk until completely combined, then slowly whisk in the rest of the milk.

Cook over medium heat constantly stirring until it thickens. Cover and refrigerate for about an hour.

In small sauce pan heat heavy cream, stir in chips and whisk until completely melted and set aside.

In large bowl whisk together cake and pancake mix. Stir in all the wet ingredients until completely combined.

Heat pan/skillet and about 1/4 cup at a time pour batter into pan. Cook until pancakes are a golden brown on both sides. About 3-4 minutes each side.

To serve stack pancakes layering cream between each pancake and top with chocolate sauce.