Boston Cream Pie

Boston Cream Pie
(Also, if you scroll down, you will see how to make this into Mini Boston Cream Pies!)

1 package (3.4 oz) instant vanilla pudding
1 cup cold milk
1 1/2 cups thawed Cool Whip
1 round yellow cake layer (8- or 9-inch)

1 square unsweetened chocolate
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons cold milk

Make it:
Beat pudding mix and 1 cup cold milk with a whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes.
Meanwhile, cut the cake horizontally into 2 layers with serrated knife. (or you can do what I do, I just bake smaller amounts in the pans so I don't have to cut it.)

Stack cake layers on serving plate, spreading pudding mixture between layers.

Microwave chocolate and butter in medium microwaveable bowl on high 1 minute; stir until chocolate is melted. Add sugar and 2 tablespoons milk; mix well. Spread over cake. Refrigerate 1 hour.

(if you chose to be brave and slice a full size 8- or 9-inch round cake in half, here is how to slice it evenly:
Place cooled cake later on serving plate. Make a 2 inch horizontal cut around side of cake using a long serrated knife. Then, cut all the way through the cake later to make 2 layers.)


To make MINI Boston Cream Pies, follow most of the recipe above. Except, instead of making 8- or 9-inch round cakes, make cupcakes. BUT, line the cupcake pans with cupcake liners and spray with Baker's Joy. And ONLY fill 1/4 to 1/3 full (with a regular cake mix, this should make 3 dozen cupcakes). Bake 8-12 minutes or until toothpick comes out clean. Let cool then stick in a ziplock baggy, single layer, and freeze them. When frozen (or mostly frozen, at least in the freezer for 30 minutes), take off cupcake liner and slice cupcake in half, horizontally. Make filling (same as above) and let sit in refrigerator for 5 minutes. Put into either a piping bag or a ziplock baggy (cutting a smallish hole for piping) and squeeze filling onto bottom cupcake layer. I swirled from the outer edge to the center. Then put the top cupcake on. Do this to all of the cupcakes. You may have to double the filling recipe to have enough filling (I would wait until you are done piping the first batch of filling to see if you need a second batch). DOUBLE the frosting recipe. BUT do it one batch at a time because it will cool to fast and then it will be too stiff to spread properly where it drips down the sides in a beautiful design. Refrigerate for 1 hour. Enjoy!

And this is what they should look like:

Look how darling those decadent chocolate drips are!

Mmmmm.... These are so fun to just gobble up! I think next time I will try to make these as those really mini cupcakes. Then they would be little pop-in-your-mouth bites!