Boston Cream Pie
Boston Cream Pie is not a pie at all, it's a lovely yellow cake layered with pastry cream and chocolate ganache!
Servings: 8
Ingredients
- 1 (9-inch) round yellow cake layer prepared
- 1 (3.4 oz.) pkg. French vanilla flavor instant pudding
- 1 c. cold milk
- 1 1/2 c. Cool Whip topping thawed
- 1 (1 oz.) square unsweetened chocolate
- 1 T. butter
- 3/4 c. confectioner's sugar
- 2 T. cold milk
Instructions
- Bake cake mix according to package directions for 2 (9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed below. Wrap up the remaining cake layer and store in the freezer for up to 1 month.
- Cut cake horizontally into 2 thin layers with a serrated knife. Stack cake layers on a serving plate.
- Whisk together pudding mix and 1 cup of milk for 2 minutes. Stir in Cool Whip. Let stand for 5 minutes. Spread pudding mixture between layers.
- Microwave chocolate and butter on high for 1 minute, stir until chocolate is melted. Add sugar and 2 tablespoons of milk, mix well. Spread over top of cake only. Refrigerate for 1 hour and serve.
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