Best Boston Cream Pie


  • 1 pkg yellow cake mix (18 1/4 oz)
  • 1 1/2 c cold milk
  • 1 pkg instant vanilla pudding mix (3.4 oz)
  • 2 oz unsweetened chocolate
  • 2 Tbsp butter
  • 1 c confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2 -3 Tbsp hot water
Preheat oven to 350.

How yo make it

Prepare cake batter according to package directions (see how I altered the directions below). Divide between two greased and floured 9-in round baking pans.
Bake at 350 for 28-33 minutes or until the cake springs back when lightly touched. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. In a microwave or heavy saucepan, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.
To assemble, 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 the sides of cake. Refrigerate until serving.Source : allrecipes,com

You May Like:  Paleo Pound Cake