Recipe courtesy of my sil Rachel, more of her recipes here. She's an excellent cook.
1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk
Beat pudding mix with milk for two minutes. Stir in whipped topping. Let stand five minutes.
Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this). Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)
Heat chocolate and butter in microwave for one minute. Stir until chocolate is melted completely. Add powdered sugar and milk. Beat until smooth and spreading consistency. Spread over top cake layer. Refrigerate at least one hour.
+Moist Yellow Cake Rounds
(I didn't add the pudding because mine was supposed to have it in it already and it still tasted super moist and wonderful. I worried about it getting to thick and heavy what with putting pudding in the middle and chocolate on top.)
1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water
Heat oven to 350. Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.
Put all the ingredients in a large bowl. Beat altogether for 2 minutes. Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.) Cool 10 minutes. Invert onto cooling rack. Cool completely before using for Boston Cream pie. Use one for the recipe, wrap and freeze the other so you can make it again later! ... and believe me. You'll want to.
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