The world's easiest boston cream pie

1 Servings

Ingredients

Quantity Ingredient
1 pack Yellow cake mix
1 pack (3 oz) vanilla pudding mix (NOT instant)
1 cup Confectioners sugar
4 tablespoons Dry cocoa
1 dash Salt
1 tablespoon Margerine, softened
Hot water to make spreading consistency

Directions

FOR THE ICING

Well over a year ago Judy Howle posted this recipe on the LIST. It has become one of Kenny's favorites, and he asked me tonight to make it again...of course I will, with a price. It deserves a re-post.

For the cake: Prepare cake mix according to package directions. Bake in 2 (8 inch) layers. Cool. Freeze one layer for future use.

For the filling: Prepare pudding according to package directions. Cool.

For the icing: Mix together with a wire whisk.

To assemble: Split cooled cake layer. Spread bottom with cooked pudding.

Place top of cake layer over the pudding. Frost top with icing, and let additional run down sides of cake. Refrigerate 4-6 hours before serving to make slicing easier.

Note: They don't get much easier than this, and it sure is good. It's easy, too! Leftovers will keep a couple of days in the fridge, but this never lasts more than one day at my house.

Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye" <shfrye@...> on Feb 19, 1997.

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