Boston Cream Cake Recipe


  • 1 yellow cake mix (and ingredients listed on the package)
  • 1 cup cold milk
  • 1 (3.4 ounce) pkg. instant vanilla pudding
  • 1½ cups Cool Whip
Chocolate Glaze:
  • 2 (1 ounce) squares unsweetened baking chocolate
  • 2 tablespoons butter
  • 1 1/2 cup powdered sugar
  • 4 tablespoons milk


  1. Preheat oven and prepare cake mix according to package directions.
  2. Spray two 9-inch round pans with cooking spray then lightly flour.
  3. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
For the Filling:
  1. Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes.
  2. Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.
For the glaze:
  1. Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.


Source: allrecipes.Com

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