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.