Boston Cream Cake Recipe Recipe
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Category: |
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Ingredients: |
Ingredients: Cake: 1 yellow cake mix (and ingredients listed on the package)
Filling: 1 cup cold milk 1 (3.4 ounce) pkg. instant vanilla pudding 1½ cups Cool Whip
Chocolate Glaze: 2 (1 ounce) squares unsweetened baking chocolate 2 tablespoons butter 1 1/2 cup powdered sugar 4 tablespoons milk
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Directions: |
Directions:Preheat oven and prepare cake mix according to package directions. Spray two 9-inch round pans with cooking spray then lightly flour. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
For the Filling: Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.
For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving. |
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