Image courtesy of http://www.kraftfoods.com/
I got this recipe from http://www.kraftfoods.com/. I made it for my husband's birthday last January and it was a hit. My son requested it for his birthday last month so we had it again. It's rich and yummy. I love the cool, creamy filling that's made with pudding and Cool Whip. I use canned chocolate frosting rather than making it from the recipe. I made a two layer cake from a box mix. Rather than cutting one in half, I used both layers but it made the cake huge. Next time I'll cut a single layer in half and freeze the second layer.
Boston Cream Pie
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk
1. BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2. STACK cake layers on serving plate, spreading pudding mixture between layers.
3. MICROWAVE chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.
2 comments:
mmmmmm! my mom used to make BCP when I was little and I loved watching her cut the single layer in half by lassoing the layer with a piece of heavy thread. I ♥ BCP! Now you have made me want to bake one. Maybe Sunday.... :-)
Thank goodness we don't get half of those ingredients here. After this week I'd have been heading straight over to the supermarket to stock up otherwise!
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