Boston Cream Cake
|Yellow cake mix||9 Ounce (1 Package)|
|Lemon extract||1⁄2 Teaspoon|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Cold milk||2 Cup (32 tbs)|
|Semi-sweet chocolate square||1 Ounce (1 Square)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Hot water||3 Teaspoon|
Mix cake according to package directions, adding lemon extract to batter.
Pour into a greased and floured 9-in.round cake pan.
Bake at 350° for 25 minutes or until a wooden pick inserted near the center comes out clean.
Meanwhile, beat pudding mix and milk according to package directions; refrigerate.
Cool cake in pan for 10 minutes before removing to a wire rack to cool completely.
In a saucepan over low heat, melt chocolate and butter.
Stir in sugar until crumbly.
Stir in hot water, 1 teaspoon at a time, until smooth.
Split cake in half.
Spread pudding on bottom layer.
Place second layer over pudding.
Pour chocolate glaze over top, letting it drizzle down the sides.