CHOCOLATE BOSTON CREAM CAKE

1 package (about 8 oz.) yellow cake mix (1 layer size)
1 package (4-serving size) vanilla instant pudding & pie filling mix
1 cup cold milk
1/4 cup powdered sugar
2 tablespoons HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
EASY CHOCOLATE GLAZE (recipe follows)

1. Prepare batter for yellow cake layer and bake as directed on cake
mix package, using 8-inch round baking pan; remove from pan and cool
as directed.
2. Beat pudding mix, cold milk, powdered sugar and cocoa until
blended and thickened; cut cake layer in half horizontally, spreading
pudding mixture between layers. Cover and refrigerate; spread EASY
CHOCOLATE GLAZE over top and around sides of cake. Cover and
refrigerate. About 8
servings.

EASY CHOCOLATE GLAZE:
Blend 1/4 cup melted butter or margarine and 1/2 cup HERSHEY'S Cocoa
or
HERSHEY'S Dutch Processed Cocoa; stir in 1 cup powdered sugar and 1/2
teaspoon vanilla extract. Stir in about 1/4 cup hot water, a
tablespoon at a time, until desired consistency; beat until smooth.
Use immediately.