BOSTON CREME PIE|
1 yellow cake mix
1 pkg. (3 1/4 oz.) vanilla
pudding and pie filling
1 1/2 c. milk
2 sq. unsweetened chocolate
1 c. confectioners sugar
3 Tbsp. butter
Bake 1 yellow cake mix in 2 (9-inch) layer cake pans
(according to package); cool 1 hour.
Filling: Make pudding as label directs, reducing milk
to 1 1/2 cups. Add 1 teaspoon vanilla. Refrigerate with sheet
of waxed paper placed directly on surface for several hours.
Glaze: In small saucepan, melt chocolate and butter
over low heat. Remove from heat; add sugar. Add 3/4 teaspoon
vanilla, mixing until smooth. Stir in 2 1/2 to 3 tablespoons
hot water, 1 teaspoon at a time. Glaze is pouring consistency.
To assemble: On cake plate, put cake layers together
with filling. Pour glaze over top, letting it run down sides.
Refrigerate 1/2 hour. Makes 8 servings.
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