Boston Cream Cake Recipe
Ingredients:
Cake:
- 2 eggs.
- 1 cup sugar (black tea).
- 1 cup of flour (black tea).
- 1 tablespoon margarine or butter.
- 1 tablespoon baking powder.
Filling:
- 1 cup cold milk
- 1 (3.4 oz) pack Instant Vanilla Pudding
- 1 1/2 cups Cool Whip
Chocolate Frosting:
- 2 (1 ounce) unsweetened baking chocolate
- squares 2 tablespoons butter
- 1 1/2 cups powdered sugar
- 4 tablespoons milk
Boston Cream Cake Recipe
Directions:
Preheat oven and prepare cake mix according to package directions.
Spray two 9-inch round pots with cooking spray and lightly flour.
Bake the cake according to package instructions. until the center is golden brown and passes the toothpick test. When the cake is finished, let it cool and invert it onto a wire rack to cool further. For the
filling:
Mix 1 cup milk and pudding mixture in a whisk or mixer for 2 minutes. Gently fold in the whipped cream. Let stand for 5 minutes.
He places one cake on a plate, spreads the pudding mixture on top and covers it with the second cake. For the
glaze: Place the
chocolate and butter in a small microwave-safe bowl and microwave on high for 1 minute. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons of milk. Mix well until a smooth mixture is formed. Spread over the cake and immediately let it drip down the sides. Refrigerate for at least 1 hour before serving.
Enjoy