Chocolate Topped Boston Cream Pie
Photo
Makes 8 servings
Prep Time
20 Minutes
Bake Time
25 to 30 minutes
Cool Time
10 minutes
Ingredients

Cake
1 package Dromedary® Pound Cake Mix
2 eggs
3/4 cup milkl
1/4 cup butter OR margarine, softened
1 teaspoon Spice Islands® Pure Vanilla Extract

Filling
1 cup vanilla pudding, cold

Icing
4 squares (1 ounce each) semi-sweet baking chocolate, melted
2 tablespoons butter OR margarine, melted
1/2 cup powdered sugar
3 to 4 tablespoons hot water
Directions

Cake:

Preheat oven to 350°F. Grease two 8-inch round cake pans.

Mix as directed for pound cake and bake in prepared pans for 25 to 30 minutes.

Cool in pan for 10 minutes. Remove cake from pan. Cool completely on wire rack.

Icing:

Combine chocolate, butter and powdered sugar; mix well. Gradually stir in hot water until a smooth consistency is achieved.

Assembly:

Place one cake on serving plate. Spread pudding evenly over surface of cake; top with remaining cake.  Spoon warm icing over top, allowing some to drip down sides of cake. Serve immediately or refrigerate.