 |
Boston Cream Pie
|
 |
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
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.
|
Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |