Traditional Boston Cream Pie

By carvalhohm

Ingredients

• 1 (18.5 ounce) box yellow cake mix
• 1 (4-serving size) box instant vanilla pudding and pie filling
• 1 cup cold milk
• Chocolate Glaze (see Note)

Details

Servings 12
Adapted from mrfood.com

Preparation

Step 1

Bake cake according to package directions for two 8-inch layers; let cool. Reserve one layer cake for later use. Slice remaining cake layer in half horizontally and place bottom half of layer cut-side up on serving plate.

In medium-sized bowl, whisk pudding mix and milk together until pudding is thick and smooth; spread pudding over bottom cake layer. Place other half of cake layer cut-side down over pudding.

Refrigerate while preparing Chocolate Glaze. Allow glaze to cool slightly before spreading it over top of cake. Refrigerate glazed cake at least 1 hour or until filling and glaze are set before serving.

Notes:
For perfect chocolate glaze, in small saucepan, combine 1/4 cup sugar, 2 teaspoons cornstarch, 1/2 cup water, and 1/2 oz. (1/2 square) unsweetened chocolate over low heat. Cook, stirring constantly until chocolate is melted and mixture is thickened, bubbly, and smooth. Remove from heat, stir in 1/2 teaspoon vanilla, and use immediately.