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Boston Cream Pie with Chocolate Glaze

TOTAL TIME: Prep: 10 min. + cooling Bake: 30 min. YIELD: 12 servings.
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, Oklahoma

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/2 cups cold whole 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

Directions

  • 1. Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
  • 2. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
  • 3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
  • 4. 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.
  • 5. 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.

Nutrition Facts

1 piece: 397 calories, 17g fat (5g saturated fat), 55mg cholesterol, 409mg sodium, 57g carbohydrate (37g sugars, 2g fiber), 4g protein.

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