Diva Tasting: Boston Cream Cake…

Boston Cream Cake

Ingredients:

Cake:

1 Yellow Cake Mix

Prepare As Directed Using Cream For Liquid And Add 1/2 Cup Sour Cream

Filling:

1 Cup Cold Cream

1 (3.4 Ounce) Pkg. Instant Vanilla Pudding

2 Cups Cool Whip

Chocolate Glaze:

2 (1 Ounce) Squares Unsweetened Baking Chocolate

2 Tablespoons Butter

1 1/2 Cup Powdered Sugar

4 Tablespoons Cream

Instructions:

Preheat oven and prepare cake mix according to package directions.

Spray two 9-inch round pans with cooking spray then lightly flour.

Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

For the Filling:

Beat cream and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:

Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons cream; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

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