Boston Cream Cake Recipe

Boston Cream Cake Recipe

Hey Facebook fam! I've got a sweet treat for you today - a luscious Yellow Cake layered with Vanilla-Cool Whip filling and smothered in a rich Chocolate Glaze. Here's how to whip up this heavenly delight yourself.

For the Cake: 

You'll need a box of your favorite yellow cake mix and whatever ingredients the box calls for.

For the Vanilla-Cool Whip Filling:

- 1 cup of chilly milk

- 1 pack of instant vanilla pudding (3.4 oz)

- 1½ cups of Cool Whip

And for the decadent Chocolate Glaze:

- 2 squares of unsweetened baking chocolate (1 oz each)

- 2 tablespoons of butter

- 1½ cup of powdered sugar

- 4 tablespoons of milk

Here's the game plan:

First, preheat your oven and get your cake batter ready as per the instructions on the box. Grease and lightly flour two 9-inch round pans. Bake the cake as instructed on the box, until it passes the toothpick test with flying colors. Once done, allow the cakes to cool. Invert them on a wire rack to cool some more.

While the cakes are cooling off, let's prepare the Vanilla-Cool Whip filling. Beat a cup of milk with the vanilla pudding mix for about 2 minutes. Next, gently fold in the Cool Whip. Let it stand for about 5 minutes. 

Time to assemble! Place one cake on your serving plate and generously spread the filling on top. Crown it with the second cake.

Now, for the grand finale - the Chocolate Glaze! In a microwave-safe bowl, nuke the chocolate and butter on high for about a minute. Stir it well until the chocolate melts into the butter. Next, add the powdered sugar and 4 tablespoons of milk. Stir until it's luxuriously smooth. 

Pour this glaze over the cake, allowing it to cascade down the sides. Now, the hardest part - refrigerate for at least one hour before you can dig in (I promise, it's worth the wait!).

There you have it, a deliciously decadent treat to sweeten your day. Enjoy, and don't forget to share your cake creations with me! 🍰🍫