Layered Boston Cream Pie

By newbaucher

Despite its name, this dessert is not a pie at all. Boston Cream Pie is actually a layered golden cake filled with a vanilla custard and topped with a thick chocolate glaze

Ingredients

• Vanilla Filling:
• 1 package Betty Crocker SuperMoist yellow cake mix
• 1 ¼ cup water
• 1/3 cup vegetable oil
• 3 eggs
• Easy Chocolate Glaze or Chocolate Glaze
• Vanilla Filling (below)
• 1 package (4-serving size) vanilla instant pudding and pie filling mix
• 2 cups whipping (heavy) cream

Preparation

Step 1

Heat oven to 350°. Generously grease bottoms only of 2 round pans, 8 or 9 x 1 ½ inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans. Bake 8-inch rounds 32 to37 minutes, 9-inch rounds 27 to 32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes, remove from pans to wire rack. Cool completely, about 1 hour.
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup Vanilla Filling. Spread Easy Chocolate Glaze over top of cake, allowing some to drizzle down side. Store covered in refrigerator.

Vanilla filling
Beat pudding mix into whipping cream in medium bowl with wire whisk about 2 minutes or until blended. Let stand about 3 minutes or until set.