Boston Cream Pie
Looking for something sweet? One serving of this Boston Cram Pie will hit the spot when served with an ice-cold glass of fat-free milk.
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Servings: 10
Equipment
- 1 round baking pan 8 or 9 inch
Ingredients
- 1 round yellow cake layer 8 or 9-inch
- 1 cup milk cold
- 1 pkg (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
- 1 1/2 cups COOL WHIP Whipped Topping thawed
- 1 square BAKER'S Unsweetened Chocolate
- 1 tbsp butter
- 3/4 cup powdered sugar
- 2 tbsp milk cold
Instructions
- Cut 1 round yellow cake layer into 2 layers with serrated knife. Beat 1 cup milk and 1 pkg (3.4 oz) JELL-O Vanilla Flavor Instant Pudding with a whisk for 2 minutes. Stir in 1 1/2 cups COOL WHIP Whipped Topping. Let stand for 5 minutes.
- Stack cake layers on serving plate, spreading pudding mixture between layers.
- Microwave 1 square BAKER'S Unsweetened Chocolate and 1 tbsp butter on HIGH for 1 minute. Stir until chocolate is melted. Add 3/4 cup powdered sugar and 2 tbsp milk. Mix well. Spread over cake.
- Refrigerate 1 hour. Refrigerate leftovers.
Notes
Use a 2-layer cake mix to bake 2 (8 or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
How to Slice Cake Layer Evenly
Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.