"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PR's Easy Boston Cream Pie Cake Recipe

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This recipe for PR's Easy Boston Cream Pie Cake, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wendi Dozler

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 boxed yellow cake mix
1 small box (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup + 2 Tbsp. cold milk - (to be used separately)
1 cups thawed Cool Whip Whipped Topping

Icing:
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
cup powdered sugar

Directions:
Directions:
Prepare two 9 round cakes following the directions on the box. Allow cakes to cool. Beat pudding mix and one cup of milk with whisk for two minutes. Gently fold in Cool Whip with plastic spatula. Let the mixture stand for five minutes. Gently turn out one cake round onto a plate and then onto a cake stand. Cut it horizontally into 2 layers with a serrated knife. Remove the top layer onto another flat surface for later use. Now turn out the second cake onto a flat surface and cut the rounded top off of it. (Gently fold the top layer into a bowl for snacking hands!) On a cake plate carefully stack the two level bottom cake layers first and then add the rounded top layer to the top of the cake. Layering the pudding mixture in between each of the three layers.

Microwave chocolate and butter in microwaveable bowl on High for one minute. Stir until chocolate is melted. Add powdered sugar and remaining milk; mix well. Pour and spread the chocolate over the top of the cake. Refrigerate for one hour. Enjoy!

 

 

 

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