Boston Cream Cake Supreme
The cream filling is in the middle and is baked right in with the cake which starts with a mix. A wonderful chocolate glaze tops this delicious dessert. Very quick and easy to make, but prepare at least 2 hours ahead as it needs to be refrigerated before serving.
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DIRECTIONS
- Preheat oven to 350°.
- In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
- Press into pan.
- In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
- Pour pudding over cake mix in pan.
- Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
- Pour cake mixture over pudding.
- Bake 30 to 35 minutes, or until top springs back when lightly touched.
- Remove cake from oven to a rack and cool.
- In small saucepan, combine first 3 glaze ingredients, heating until melted.
- Beat in sugar and vanilla until smooth. Immediately spread over cake.
- Refrigerate for 2 hours before cutting.
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