Boston Cream Pie
(8 - 12 Servings)
1 pkg. "JIFFY" Golden Yellow Cake Mix
- 2 egg yolks
- 1/2 cup water
- 1/2 tsp. vanilla extract
- 1 pkg. (3.4 oz.) instant vanilla pudding mix
- 2 cups milk
- 1 cup semi sweet chocolate chips
- 1/4 cup heavy cream or half and half
- 1 Tbsp. margarine or butter
Preheat oven to 350°F. Grease a 9” round pan.
Blend cake ingredients together. Mix on low for 30 seconds, until batter is wet. Mix an additional 3 minutes on medium. Pour into pan. Bake 25 - 30 minutes. Set aside to cool. Combine filling ingredients and mix for 2 minutes. Remove cake from pan. Cut in half horizontally. Place bottom layer on a serving plate and spread with filling. Top with second cake layer. For glaze, place chocolate chips in a bowl. Combine cream or half and half and margarine or butter in sauce pan. Slowly bring to a boil. Pour mixture over chocolate chips; let rest 1 minute. Slowly whisk together until smooth. Pour mixture over top of cake (some will drizzle down sides). Store in refrigerator.