I've somehow become known for my desserts among our group of friends. So, yesterday I was in need of an awesome dessert to wow them once again. Not only were we having the missionaries over for dinner, but then a bunch of John's dental school friends and their wives were coming over for a little get together for one of the wives who's having a baby soon. It was quite the night to say the least.
I've had Boston Cream Pie on my mind lately, and when Mom suggested I make that for dessert, I didn't hesitate. Not only is this cake super simple to make, it looks impressive, and tastes even more amazing. I think I just rediscovered my new favorite dessert. And the great thing is, one boxed yellow cake mix makes TWO Boston Cream Pies. The recipe below is just for one cake though.
1 cup plus 2 Tbsp. cold milk, divided
1 cup thawed LIGHT COOL WHIP Whipped Topping
1 moist yellow cake layer (8 or 9 inch)
*2 squares unsweetened chocolate
*2 Tbsp. butter
*1-1 1/2 cups powdered sugar
Make yellow cake mix according to box directions (8 or 9 inch layers)
While the cake is baking, mix the package of vanilla pudding with 1 cup of milk, mix with whisk for about 2 minutes.
Then add 1 cup of cool whip to pudding mixture (I used a little less than it called for) and set aside in fridge.
Cool cake completely.
Once cooled, cut the cake in half horizontally and place the pudding mixture on top of one of the halves.
Place the other cake half back on top of the cake and pudding mixture.
Melt 2 unsweetened chocolate square with 2 TBS of butter in the microwave for one minute.
Stir until chocolate is completely melted.
Add 2 TBS of milk and 3/4 cup powdered sugar to chocolate mixture, (add more or less powdered sugar depending on sweetness level) and pour on top of cake, letting it drizzle down the sides.
Let the cake set in the fridge for at least an hour or two before serving.
*If your cake layer is only an 8 inch, you can half the chocolate frosting recipe.