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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: