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boston cream cake

(6 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

What could be simpler than instant pudding, cool whip and a store bought angel food cake. This is so neat to have the ingredients on hand during the holidays for that unexpected company of party plan! Thanks Kraft kitchens you did it again!

►
(6 ratings)
yield 8 -10 servings
prep time 10 Min
method No-Cook or Other

Ingredients For boston cream cake

  • 1 pkg
    vanilla fat free sugar free instant pudding
  • 1 1/2 c
    cold fat free milk
  • 1 c
    thawed cool whip lite whipped topping, divided
  • 10 oz
    prepared round angel food cake, cut horizontally into 3 layers
  • 1
    square baker's semi-sweet chocolate , chopped

How To Make boston cream cake

  • 1
    Beat together pudding mix and milk in medium bowl with a whisk for 2 minutes. Stir in 1/2 cup of cool whip.
  • 2
    Stack cake layers on serving plate, spreading pudding mixture between layers.Microwave chocolate and remaining cool whip in a safe bowl on high 30 seconds; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Chill for 1 hour or up to 4 hours, removing from refrigerator 30 minutes before serving.
  • 3
    Note: Use a long serrated knife to cut cake, in sawing motion ,into layers.
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