Boston cream pie recipe

Ingredients:

1 yellow cake mix (and ingredients called for on the package)

Filling:

1/2 cup cold milk

1/2 cup cold heavy cream

1 (3.4 ounce) package instant vanilla pudding

1 1/2 cups Cool Whip

Chocolate Glaze

1 square unsweetened baking chocolate, coarsely chopped

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk or heavy whipping cream

Method:

Mix the instant pudding with the milk and heavy cream. Beat for 2 minutes then, slowly fold the Cool Whip into the pudding mixture. Allow to stand for at least 5 minutes before spreading onto the cake.

After cakes are done baking, make sure they are completely cooled on a wire rack before assembling. Place the bottom layer and spread the thick filling onto one cake layer. Top with the second layer.

Melt chocolate and butter in the microwave, stirring until completely combined. Mix in powdered sugar and 2 tablespoons milk, until smooth. Immediately spread over the cake. Allow to drip down the sides. Refrigerate at least one hour before serving.