We attended a potluck gathering the other day and I said that I would bring dessert. I wasn’t really sure what I was going to bring, but then I saw a recipe in a magazine to make a layered Boston Cream Pie. With a few changes with what I had in my pantry I thought this would be perfect.
Truth be told there were some challenges to making this. First of all, I used all of the pudding in the recipe. Not quite sure that was appropriate for the size of my cake as you can tell by the photos. Secondly, I failed to take into account all the logistics of transporting TWO of these cakes on a 25 minute car drive in 70 degree weather. Yep, I don’t always think everything through before I start a project.
The good news is, you can learn from my mistakes AND it tastes, really, really good, even if it looks a little sloppy and messy. Honestly a couple of people at our potluck said “Sloppy cakes are the best kind,” even before I could explain what happened. Bless their hearts 🙂
- 1 pkg (3.4 oz) instant chocolate pudding
- 1½ cups of milk
- 1 tub thawed whipped dairy topping
- 1 prepared angel food cake, cut horizontally into three layers
- 2 oz. Semi-Sweet baking chocolate, chopped
- Beat pudding mix and milk in bowl, with whisk for 2 minutes and then stir in ½ cup of the dairy topping.
- Spread some pudding mixture on the bottom layer of the cake so it is covered, repeat with middle layer, and then put on the top layer, but do not add pudding to the top layer.
- Microwave the chocolate and remaining whipped topping in a microwaveable bowl on high for 30 seconds, stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate minimum one hour.