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.
Serving size: Complete recipe
Calories 2206 Calories from Fat 528
% Daily Value*
Total Fat 60 g92.5%
Saturated Fat 30.6 g153.2%
Trans Fat 0 g
Cholesterol 77.5 mg25.8%
Sodium 3221.6 mg134.2%
Total Carbohydrates 397 g132.3%
Dietary Fiber 7.6 g30.4%
Sugars 296.9 g
Protein 28 g55.6%
Vitamin A 16.8% Vitamin C
Calcium 53.6% Iron 6.2%
*Based on a 2000 Calorie diet