Cakes and Frostings, Pies

BOSTON CREAM PIE

  • 1 pkg. 9 oz. Yellow cake mix
  • 1 1/2 c Cold milk
  • 1 pkg (3.4) oz Instant Vanilla Pudding
  • 2 squares (1 oz ea) Unsweetened chocolate
  • 2 T Butter
  • 1 c Confectioner's sugar
  • 1/2 t Vanilla extract
  • 2 -3 T Hot water

    • Prepare cake batter according to package directions. Divide between two greased and floured 9-in. round baking pans.

    Bake at 350° for 10-12 min. or until the cake springs back when lightly touched. Cool for 10 min. before removing cake from pans to wire racks to cool completely.

    In a bowl, whisk milk and pudding mix for 2 minutes. Cover and refrigerate. In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.

    To assemble, place one layer cake on a serving plate; spread with pudding. Top with the second layer. Spoon chocolate glaze over the top, allowing it to drip down the sides of the cake. Refrigerate until serving. Yield 6-8 sevings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!