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BOSTON CREME PIE 1 yellow cake mix Custard filling: 1 pkg. (3 1/4 oz.) vanilla pudding and pie filling 1 1/2 c. milk vanilla extract Glaze: 2 sq. unsweetened chocolate 1 c. confectioners sugar 3 Tbsp. butter vanilla extract Bake 1 yellow cake mix in 2 (9-inch) layer cake pans (according to package); cool 1 hour. Filling: Make pudding as label directs, reducing milk to 1 1/2 cups. Add 1 teaspoon vanilla. Refrigerate with sheet of waxed paper placed directly on surface for several hours. Glaze: In small saucepan, melt chocolate and butter over low heat. Remove from heat; add sugar. Add 3/4 teaspoon vanilla, mixing until smooth. Stir in 2 1/2 to 3 tablespoons hot water, 1 teaspoon at a time. Glaze is pouring consistency. To assemble: On cake plate, put cake layers together with filling. Pour glaze over top, letting it run down sides. Refrigerate 1/2 hour. Makes 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |