Ingredients: |
Ingredients: Cake:
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1/8 cup vegetable oil
1 stick butter, softened
1 tablespoon vanilla extract
3 large eggs
Filling:
1 cup cold milk
1 (3.4 oz.) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream
Chocolate Glaze:
1 (1 oz.) square unsweetened baking chocolate, coarsely chopped
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons milk
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Directions: |
Directions:Preheat oven to 350 degrees. Sift together dry ingredients. Place softened butter into stand mixer and mix on medium for 1-2 minutes. Place dry ingredients into stand mixer and combine with butter for 30 seconds. Add milk, oil vanilla and eggs and mix on medium-high for one minute. Pour batter into 9- inch pans, there will be extra batter so don’t over fill the pans. Bake for 20-25 minutes. Once cake is cool, beat 1 cup milk and pudding mix for 2 minutes. Gently fold in Cool Whip. Let stand 5 minutes. Stack cake layers on serving plate, spreading the pudding mixture between. Microwave chocolate and butter on high for one minute in a small microwaves safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk, mixing well until smooth. Spread over the top of the cake immediately, letting it drip down the sides. Refrigerate at least one hour before serving. |
This recipe for Boston Cream Pie Cake is from