Boston Cream Pie

This is by far the easiest recipe ever.  I have been making it for years and its literally foolproof.  I originally found this recipe in an issue of Real Simple Magazine and have made this cake dozens of times - its always a crowd pleaser!!

To start you will need the main ingredients - Cool Whip, instant pudding mix (the smaller box), yellow cake mix, unsweetened chocolate and powdered sugar (see complete list below)

Boxed cake mixes are pretty self explanatory....I make two 9" cakes and they come out tin which is good since the filling is light and fluffy!! While the cakes bake you can blend the vanilla filling, at this point you will see really how easy this is...and how delicious...

Once the cakes have baked and cooled you can start assembling

Then comes the chocolate ganache

The chocolate ganache is the perfect topping for this cake, just the right amount of sweetness and chocolate without being overwhelming.

Let me know what you all think after you try it!!!

BOSTON CREAM PIE

1 Box Yellow Cake Mix
1 Cup Cold Milk

1 pkg (3.4oz) Jell-O Vanilla Flavor Instant Pudding Mix

1 1/2 Cups Thawed Cool Whip Topping

1 sq. Unsweetened Chocolate

1 Tbsp. Butter

3/4 Cup Powdered Sugar
2 Tbsp. Cold Milk

Bake the cakes according to the box directions.  Let Cool.  Beat 1 cup milk and pudding mix with a whisk for 2 minutes.  Stir in whipped topping - let stand 5 minutes.  Stack cake layers on a cake plate or stand; spread pudding mixture between layers.  Microwave chocolate and butter on HIGH for 1 minute.  Stir until chocolate is melted.  Add sugar and 2 Tbsp. milk - mix well.  Spread over top of cake.  Refrigerate at least 1 hour and serve!

*Refrigerate leftovers

(Recipe originally from Real Simple Magazine Fall 2008)

XOXO

Nicole