This is a quick version of Boston Cream Pie. Boston Cream Pie is not really a pie. It is a cake that is split with a custard or cream filling in between the layers. I researched it and found out it was created by French chef M. Sanzian at Boston's Parker House Hotel, so that's where it got the name. I made this for my husband's birthday because it's one of his favorite desserts. This quick version was very creamy and delicious. My husband has already requested this again for Father's Day. :)
Step One: Bake a box of Yellow Cake mix according to the package directions. You will need to bake it in two round 8" cake pans. Once fully cooled down, cut each layer into two with a long serrated knife. This will give you four thin layers.
Step 2: Make a box of instant vanilla pudding.. You will want to use 1 3/4 cups of milk instead of the 2 full cups that the directions on the package stipulate. Once made, put the pudding into the fridge for 20 minutes to chill and firm up. **Note, I made this again with 2 boxes of pudding and it came out very well **
Step 3: Put a thick layer of pudding on the top of a layer of cake. Repeat until you end with the final layer of cake.
Open one can of chocolate frosting. Put a thick layer of frosting on top of the cake. You want to be generous here. I used almost the entire can of frosting. Once the cake is complete, allow to chill in the fridge for 2 hours before serving.
Serve and Enjoy. My version gives you very moist layers of cake. A lot of the cream was absorbed into the cake. If you want it very "creamy" in the middle you can try to add two boxes of pudding. You must refrigerate this cake.
Note: I made this cake twice because it was a big hit with my family. The 2nd time, I did use two boxes of pudding and the cake came out very nice. : )
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