Boston Cream Cake Recipe

Ingredients:

Cake:
1 yellow cake mix (and ingredients listed on the package)

Filling:
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1½ cups Cool Whip

Chocolate Glaze:
2 (1 ounce) squares unsweetened baking chocolate
2 tablespoons butter
1½ cups powdered sugar
4 tablespoons milk

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PREPARATION:

1. Preheat your oven and prepare the yellow cake mix as per the package instructions.
2. Spray two 9-inch round pans with cooking spray, then lightly flour them.

1. Bake the cakes according to the package directions until they are golden brown and a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
3. For the Filling:
   In a bowl, beat 1 cup of cold milk and the instant vanilla pudding mix using a whisk or mixer for 2 minutes. Gently fold in the Cool Whip and let it stand for 5 minutes.
4. Place one cooled cake layer on a serving plate. Spread the pudding mixture evenly on top, then place the second cake layer over it.

1. For the Glaze:
   In a small microwave-safe bowl, microwave the chocolate and butter on high for one minute. Stir until the chocolate is fully melted.
2. Add the powdered sugar and 4 tablespoons of milk to the melted chocolate mixture, mixing well until smooth.
3. Immediately spread the glaze over the top of the cake, allowing it to drip down the sides.

1. Refrigerate the cake for at least one hour before serving to set the glaze.

Tips for Success

• Ensure the cakes are completely cool before adding the filling to prevent it from melting.
• For a smoother glaze, sift the powdered sugar before mixing.
• Refrigerate the cake for a few hours or overnight for easier slicing and serving.

Enjoy !