Boston cream pound cake

Yield: 8 Servings

Measure Ingredient
1 Loaf frozen pound cake (16oz.),, thawed
1 Box instant vanilla pudding
1¼ cup Half-and-half;, divided
2 teaspoons Grated orange zest
⅔ cup Semisweet chocolate chips

Slice pound cake horizontally in half; set aside. Meanwhile, prepare pudding using 1 cup half-and-half, stir in orange zest. For glaze, in small saucepan, melt chocolate over low heat 2ith remaining1/4 cup half-and-half, whisking until smooth. Place bottom layer of cake on serving platter.

Spread with pudding. Top with top cake layer. Drizzle with warm chocolate glaze. Typed by "Essie" Ethel R. Snyder <essie49@...> Date: October 18, 1997

Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #852 by essie49@... (Ethel R Snyder) on Oct 19, 1997

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