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Boston Cream Cake – Tasty Recipes

Ingredients:

Cake:
1 yellow cake mix (and ingredients listed on the package)
Filling:
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

Instructions:

-Preheat oven and prepare cake mix according to package directions.

-Spray two 9-inch round pans with cooking spray then lightly flour.

-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:

-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.

-Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:

-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.

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