When I was younger, every time I went to visit my Grandma Smith, we would make a Boston Cream Pie. I can’t believe there isn’t a legit Boston Cream Pie on my blog already. My niece and her fiancee came over last night for dinner so I made this beauty for dessert. It was divine and made me think about my grandma.
1 yellow cake mix plus ingredients to make cake
1 cup cold milk
1 (3.4 oz) box instant vanilla pudding
1 1/2 cup thawed Cool Whip or homemade whipped cream
1 (1 oz) square unsweetened baking chocolate, coarsely chopped
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons milk
1 For the cake, bake cake according to package directions for two round layers. Let cake layers cool completely.
2 For the filling, whisk together milk and pudding mix for 2 minutes then fold in whipped cream. Let stand for 5 minutes. Place one cake layer on serving platter, spread filling evenly over layer then top with remaining cake layer.
3 For the glaze, microwave chocolate and butter on high for 1 minute, stir until chocolate is melted. Add powdered sugar and milk and mix until smooth. Spread over top of cake. Refrigerate at least 1 hour before serving.
recipe from The Girl Who Ate Everything