You are here

Boston Cream Cake

Country.Chef's picture
Ingredients
  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)
  Butter/Margarine 1 Tablespoon
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Hot water 3 Teaspoon
Directions

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.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked

Rate It

Your rating: None
4.114285
Average: 4.1 (14 votes)