Boston Cream Pie

By dette

Convenient cake and pudding mixes help create this delectable dessert in no time.—Edwina Olson, Enid, Oklahoma

Ingredients

• Ingredients
• 1 package (18-1/4 ounces) yellow cake mix
• 1-1/2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 ounces unsweetened chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons hot water

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

Directions
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.
Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving. Yield: 6-8 servings.