The Worlds Easiest Boston Cream Pie

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The Worlds Easiest Boston Cream Pie Ingredients

1 pk Yellow cake mix	4 tb Dry cocoa
1 pk (3 oz) vanilla pudding mix	1 ds Salt
FOR THE ICING	1 tb Margerine, softened
1 c Confectioners sugar	Hot water to make spreading

Instructions for The Worlds Easiest Boston Cream Pie

Well over a year ago Judy Howle posted this recipe on the LIST. It has become one of Kennys favorites, and he asked me tonight to make it again...of course I will, with a price. It deserves a re-post. For the cake: Prepare cake mix according to package directions. Bake in 2 (8 inch) layers. Cool. Freeze one layer for future use. For the filling: Prepare pudding according to package directions. Cool. For the icing: Mix together with a wire whisk. To assemble: Split cooled cake layer. Spread bottom with cooked pudding. Place top of cake layer over the pudding. Frost top with icing, and let additional run down sides of cake. Refrigerate 4-6 hours before serving to make slicing easier. Note: They dont get much easier than this, and it sure is good. Its easy, too! Leftovers will keep a couple of days in the fridge, but this never lasts more than one day at my house. Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye" on Feb 19, 1997.

Main Ingredient: PieCuisine: Uncategorized

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