This recipe for Easy Chocolate Boston Cream Cake, by Hersey's Cookbook, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package ( about 8 oz) yellow cake mix (l layer size) 1 package (4 servings) vanilla instant pudding mix 1 c cold milk 1/4 c powdered sugar 2 T Hershey cocoa or Hershey Dutch processed cocoa East chocolate Glaze
Directions:
1. Prepare batter for yellow cake layer and bake as directed on cake mix package, using 8" round baking pan; remove from pan and cool as directed. 2. Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened; cut cake layer in half horizontally, spreading pudding mixture between the layers. Cover and refrigerate.Spread Easy Chocolate glaze over top and around sides of cake. Cover and refrigerate.
Easy Chocolate Glaze: 1/4 c
Number Of
Servings:
8
Personal
Notes:
Recipe for Easy Chocolate Glaze: Blend 1/4 c melted butter and 1/2 c Hershey Cocoa or Dutch Processed Cocoa; stir in 1 cup powdered sugar and 1/2 t vanilla extract. Stir in about 1/4 c hot water, a tablespoon at a time, until desired consistency; beat until smooth. Use immediately.
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