Boston Cream Pie
"Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch."
— Edwina Olson, Enid, Okla.
- 1 package yellow cake mix
- One 3.4-ounce instant vanilla pudding mix
- 2-3 Tablespoons hot water
- 2 Ounces unsweetened chocolate
- 2 Tablespoons butter
- 1/2 Teaspoon vanilla extract
- 1 Cup confectioners' sugar
- 1 1/2 Cup cold milk
Preheat the oven to 350 degrees.
Prepare a cake mix batter according to package directions. Pour into 2 greased and floured 9-inch round baking pans.
Bake for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the 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 the chocolate and butter and stir until smooth. Stir in confectioners' sugar, vanilla, and enough water to achieve a thick glaze, and set aside.
Place 1 cake layer on a serving plate and 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.