Boston Cream Cake

This is a recipe from Taste of Home. Using half and half instead of milk adds richness to the dish.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups half-and-half cream, cold
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 10 3⁄4 ounces  loaf  frozen pound cake, thawed
• 3⁄4 cup confectioners' sugar
• 2  tablespoons  baking cocoa
• 4 -5  teaspoons hot water

Directions

1. In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
2. Split cake into three horizontal layers.
3. Place bottom layer on a serving plate, top with half of the pudding.
4. Repeat layers.
5. Top with third cake layer.
6. In a small bowl, combine the confectioner's sugar, cocoa and enough water to reach a spreading consistency.
7. Spread over top of cake, letting glaze drizzle down the sides.