Knowing what your husband's favorite dessert is :)
For Mike, there are quite a few, but I know that a good Boston cream pie will always cheer him up!
He sent me on a mission to find a fantastic recipe that was one I could make pretty quickly. I think by now you know my thoughts about boxed/canned desserts. I really love to use a boxed cake mix, but I have to make my own frostings. This recipe fits that perfectly!
Prep Time: 15 minutes
Inactive Time: 1 hour
Bake Time: about 30 minutes
Yield: 1 2-layer cake
- 1 pkg. (3.4 oz.) vanilla pudding mix
- 1 cups plus 2 Tablespoons milk, divided
- 1 1/2 cups CoolWhip, thawed
- 1 box Betty Crocker Super Moist yellow cake mix
- (ingredients to go with cake mix)
- 1 oz. Baker's unsweetened chocolate
- 1 Tablespoons butter
- 3/4 cup powdered sugar
NOTE: The yellow cake mix will make enough for two cakes. Each 9-inch round cake will be cut in half height-wise. I doubled the filling and glaze ingredients to make two cakes.
- Prepare yellow cake as directed on the box in two 9-inch round pans. Cool completely.
- In a medium bowl, whisk together pudding mix and 1 cup milk for 2 minutes. Stir in the Cool Whip. This can be used right away on a cooled cake, or made in advance and stored in the refrigerator.
- Gently, cut the cake into 2 even layers horizontally.
- Stack cake layers on a plate, spreading the pudding mixture in between.
- Microwave the chocolate and butter in a microwaveable bowl on high for 1 minute or until the butter is melted. Stir until the chocolate is smooth. Add sugar and the remaining milk; mix well. Spread over the cake and refrigerate for 1 hour. (It's better to refrigerate, but I didn't have time when I served it--it was still perfect!)