Boston Cream Cake Recipe

Ingredients:

Cake:

• 1 yellow cake mix (and ingredients listed on the package)

Filling:

• 1 cup cold milk
• 1 (3.4 ounce) package instant vanilla pudding
• 1½ cups Cool Whip

Chocolate Glaze:

• 2 (1 ounce) squares unsweetened baking chocolate
• 2 tablespoons butter
• 1 1/2 cups powdered sugar
• 4 tablespoons milk

Directions:

1. Preheat the oven and prepare the cake mix according to the package directions.
2. Spray two 9-inch round pans with cooking spray and lightly flour them.
3. Bake the cake according to the package directions until golden brown and the center passes the toothpick test. Once done, let the cakes cool and invert them 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.
2. Gently fold in the whipped cream. Let it stand for 5 minutes.
3. Place one cake on a serving plate, spread the pudding mixture on top, then top it off with the second cake.

For the Glaze:

1. Microwave the chocolate and butter on high for one minute in a small microwave-safe bowl. Stir until the chocolate is melted.
2. Add powdered sugar and 4 tablespoons of milk; mix well until smooth.
3. Spread the glaze over the top of the cake immediately, letting it drip down the sides.
4. Refrigerate for at least one hour before serving.

Enjoy!