Boston Cream Pie

SERVINGS

6-8

CATEGORY

Dessert

METHOD

Baked

PREP

10 min.

COOK

30 min.

TOTAL

40 min.

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 squares (1 ounce each) unsweetened chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons hot water

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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008