Boston Cream Cake

Name: Boston Cream Cake
Prep time: 10 min
Total time: 10 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups half-and-half cream, cold; 1 (3 1/2 ounce) 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

Submitted by Canadian Jane

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

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photo by PhotoMomma

Ready In:: 10mins
Ingredients:: 6
Serves:: 4-6

ingredients

1 ¹⁄₂ cups half-and-half cream, cold
1 (3 1/2 ounce) 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

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