Boston Cream Cake
1 Yellow Cake Mix
Prepare As Directed Using Cream For Liquid And Add 1/2 Cup Sour Cream
1 Cup Cold Cream
1 (3.4 Ounce) Pkg. Instant Vanilla Pudding
2 Cups Cool Whip
2 (1 Ounce) Squares Unsweetened Baking Chocolate
2 Tablespoons Butter
1 1/2 Cup Powdered Sugar
4 Tablespoons Cream
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.