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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) pkg. instant vanilla pudding
    1½ cups Cool Whip
    Chocolate Glaze:
    2 (1 ounce) squares unsweetened baking chocolate
    2 tablespoons butter
    1 1/2 cup powdered sugar
    4 tablespoons milk

    Directions :
    Preheat oven and prepare cake mix according to package directions.
    Spray two 9-inch round pans with cooking spray then lightly flour.
    Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
    For the Filling:
    Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes.
    Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.
    For the glaze:
    Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.