1make cake according to directions and add 1 box of the instant vanilla pudding to the batter. place in pre-heated oven. should yield 2 round cakes. batter should not be thin.
2cake is done when tooth pick comes out clean. take cakes out of pans when cool and place on wire rack in fridge.
3while cake is in fridge cooling. make the 2 boxes of pudding and fold in 2/3 of cool whip. set aside in fridge.
4now that cakes r cool take out and take electric knife and slice evenly threw each round cake and set aside.
5in microwave bowl melt chocolate and stir don't let it break or burn its no good and u have to start over. or do in double boiler. add a little butter and a little cream and keep stirring while u add these things. should be enough to top 2 cakes.
6take off stove. take 2 bottoms of cakes and spread cool whip/pudding mixture on the bottom cakes and top with the 2 that r left. u will end up with 2 cakes
7now that the choclate is cool pour gently over tops of cakes its ok if it drips a little down the sides it home made!!!
8take spatula and spread to a nice smooth top finish place in fridge to cool
9take out when ready to serve and enjoy ur boston cream pie[my version of it lol]
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...