Friday, September 5, 2008

Boston Cream Pie from

This recipe looks good. I post it here cos i plan to bake it one fine day.

Prep Time:
15 minTotal Time:
1 hr 15 minMakes:
10 servings, 1 piece each1 round yellow cake layer (8 or 9 inch) 1 cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-1/2 cups thawed COOL WHIP Whipped Topping 1 square BAKER'S Unsweetened Chocolate 1 Tbsp. butter 3/4 cup powdered sugar 2 Tbsp. cold milk CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Let stand 5 min.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and butter on HIGH 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers

Kraft Kitchens Tips

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.

Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 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
Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers.

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