Boston Cream Pie

This cake, or is it a pie, got rave reviews on Kraft Recipes. My sister, Aimee, made it for a family gathering and the rave reviews continued on there. One family member said, "This is the best filling I've EVER had in a Boston Cream Pie." I can't wait to try this one out. Doesn't it just LOOK delicious? She did a pretty superb job I'd say. As professional as it looks, it was a cinch to make. And for those of you watching your calories or sugar, you can change your ingredients to sugar free or lite options. 

Boston Cream Pie
recipe from Kraft Foods

1 pkg. (3.4 oz.) Jell-o french vanilla flavor instant pudding

1 cup  plus 2 Tbsp. cold milk, divided

1-1/2 cups thawed Cool Whip whipped topping

1 round yellow cake layer (8 or 9 inch) **see below for what she did with the rest of the batter

1 square Unsweetened Chocolate

1 Tbsp.  butter

3/4 cup powdered sugar

Beat pudding mix and 1 cup milk with whisk 2 min. Stir in Cool Whip. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife. Stack cake layers on serving plate, spreading pudding mixture between layers.Microwave chocolate and butter in microwaveable bowl on high 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

**Instead of making 2 round cakes I made 1 round for the pie and with the other half of batter I made 12 cupcakes.  It was perfect for the kids.  You could easily make 2 pies though, one 8 or 9 inch pie isn't very big, just remember to double the filling and ganache if you do make 2 pies.  You could always freeze the other half and make it again within the month.

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