Shelly's Recipe

CHOCOLATE BOSTON CREAM PIE

Category: Cakes

Cake
2 cups flour and sugar
1 cup butter and water
1/4 cup cocoa
2 eggs, lightly beaten
1/2 cup buttermilk
1 tsp baking soda and vanilla extract

Filling
1 small pkg instant chocolate pudding mix
1 1/4 cup milk
1 (8 oz) container frozen whipped topping, thawed

Glaze
1/2 cup butter
1/4 cup cocoa
6 tbsp half-and-half
1 cup confectioners sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased
9 inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely.

For filling, combine pudding mix and milk in bowl and beatuntil thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.

For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake.

Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling.

Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before serving.