Boston Cream Pie/Cake

I have made this delicious cake with both chocolate and yellow cake. Both are delicious and have gotten rave reviews by those eating it! I will say that the yellow cake really does make it taste like a Boston Cream Pie. The pudding layers make the cake so incredibly moist. It is a cake that looks like it takes a lot of time, but it really is quick and easy.

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding (I use two small boxes)

1 cup cold milk (1 cup of milk per box used)

1-1/2 cups thawed COOL WHIP Whipped Topping (because I use two pks of pudding I use the entire container of cool whip)

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

(I add 1 teaspoon vanilla)

Make Cake according to box directions. Cool Completely!

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.

STACK cake layers on serving plate, spreading pudding mixture between layers.

Melt bakers chocolate and butter in microwave for 30-1 minute on high until melted (care not to burn it). Add the milk, then add 3/4-1 cup powdered sugar depending on how thick of a consistency you desire.

This is where I add 1 teaspoon of vanilla.

~Recipe taken from Kraft Foods Food and Family Magazine. It can also be found on their website.