Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: Makes 10 servings.
1 round yellow cake layer (9 inch)
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping
1 square BAKER'S Unsweetened Baking Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk
CUT cake horizontally into two even layers with serrated knife; set aside.
POUR 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Let stand 5 min. to thicken. Place bottom cake layer on serving plate. Spread with pudding mixture; top with the remaining cake layer.
MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add sugar and 2 Tbsp. milk; stir until well blended. Spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.
KRAFT KITCHENS TIPS
Size-Wise
Looking for something sweet? One serving of this Boston Cream Pie will hit the spot when served with an ice-cold glass of fat free milk.
Note
Use a (2-layer) cake mix to bake two 9-inch round cake layers. Cool completely. Use one of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
How to Slice Cake Layer Evenly
NUTRITION INFORMATION
Nutrition (per serving)
Calories 300
Total fat 13g
Saturated fat 5g
Cholesterol 40mg
Sodium 350mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 33g
Protein 3g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 4%DV
