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Easy Boston Cream Pie Recipe

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This recipe for Easy Boston Cream Pie, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Gladwell Holton
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Yellow Cake Mix
1 Pkg (3.4 oz) Jello-O Vanilla Instant Pudding
1 1/2 cups thawed Cool Whipped Topping
1 Square Baker's Unsweetened Chocolate
1 T Butter
3/4 c Powdered Sugar
2 T Cold Milk

Directions:
Directions:
Mix the cake as directed and reserve 1/2 the batter for later (or cook two cakes). Bake in a 8" or 9" round cake pan as directed on box. Cut the cake with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Let stand 5 min. Stack cake layers on serving plate, spreading pudding mix between layers. Microwave chocolate and butter on High 1 min. Stir until chocolate is melted. Add sugar and 2 T milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.

Personal Notes:
Personal Notes:
We were happy little ones when Momma made this as a treat for us. Allow the cakes to cool completely. Use one of the layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.

 

 

 

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