Boston Cream Pie

Kris Friesen
Hutchinson, Kansas

Boston Cream Pie

1 round yellow cake layer (8 or 9 inch)
1 c. cold milk
1 small  pkg. vanilla instant pudding
1 1/2 c. Cool Whip
1 square Baker’s unsweetened baking chocolate
1 T. butter
3/4 c. powdered sugar
2 T. cold milk

Cut cake layer into 2 separate layers with serrated knife. Beat 1 c. milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand for 5 minutes.  Place 1 layer on serving plate, spread pudding mixture on top and place 2nd layer on top of pudding mixture. Microwave chocolate and butter on High for 1 minute and stir until melted. Add powdered sugar and 2 T. milk and mix well.   Spread over the top of cake. Refrigerate 1 hour before serving. Store leftovers in refrigerator. Serves 10

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