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Thread: Boston Cream Pie
11-05-2008, 12:09 AM #1
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- Aug 2008
- N. Ohio
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Boston Cream Pie
1 hr 15 min
10 servings, 1 piece each
What You Need
1 round yellow cake layer (8 or 9 inch)- 1 cup cold milk- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding- 1-1/2 cups thawed COOL WHIP Whipped Topping- 1 square BAKER'S Unsweetened Chocolate- 1 Tbsp. butter- 3/4 cup powdered sugar- 2 Tbsp. cold milk. Next Step-
CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Let stand 5 min.
STACK cake layers on serving plate, spreading pudding mixture between layers.
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. Refrigerate leftovers.
Note Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month. How to Slice Cake Layer Evenly Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers
Last edited by JoAnn; 11-05-2008 at 12:14 AM. Reason: added missing step.JoAnn
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