Recipes · Uncategorized

Boston Cream Pie

  • Yellow Cake Mix or box mix

Filling

  • 1 cup Cold Milk
  • 1 (3.4 oz.) package Instant Vanilla Pudding
  • 1 ½ cup Cool Whip or homemade Whipped Cream

Chocolate Glaze

  • 2 (2 ounces) squares Unsweetened Baking Chocolate, coarsely chopped
  • 2 tablespoons Butter
  • 1 ½ cup Powdered Sugar
  • 4 tablespoons Milk
  1. Preheat oven and prepare cake mix; line two 9-inch round pans with parchment paper or spray; bake cake until golden brown and center passes toothpick test; once done, let cool and invert on wire rack
  2. Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes; gently fold in whipped cream; let stand for 5 minutes; stack cake layers on serving plate, spreading pudding mixture between layers
  3. Glaze: microwave chocolate and butter on high for one minute in small microwaveable bowl; stir until chocolate is melted; add powdered sugar and 4 tablespoons milk; mix well until smooth
  4. Spread over the top of cake immediately letting it drip down the sides; refrigerate at least 1 hour before serving

 

In case you need some baking supplies for your cake!

 

 

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