Boston Cream Pie

1 round yellow cake layer (8 or 9 inch)

1 cup cold milk

1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

1 1/2 cups thawed Cool Whip

1 square Baker’s Unsweetened Baking Chocolate

1 T. butter

3/2 cup powdered sugar

2 T. cold milk

 

1. Cut cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 minutes. Stir in whipped topping and let stand 5 minutes.

2. Stack layers on serving plate, spreading pudding mixture between layers.

3. Microwave chocolate and butter 1 minute. Stir until chocolate is melted. Add sugar and 2 T. milk; mix well. Spread over cake and refrigerate 1 hour.

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