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The World's Easiest Boston Cream Pie

Ingredients & Directions

1 pk Yellow cake mix
1 pk (3 oz) vanilla pudding mix
-(NOT instant)

1 c Confectioners sugar
4 tb Dry cocoa
1 ds Salt
1 tb Margerine, softened
Hot water to make spreading

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.

1 Servings

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