This is a much easier version of Boston cream pie. I got this recipe from the Kraft Food and Family magazine (slightly altered). It's a super easy recipe and it's so yummy! I'm not sure why it's called a pie when it's really a cake but either way it's so good!
1 yellow cake mix1 cup cold milk
1 pkg. (3.4 oz) instant vanilla pudding
1 1/2 cups thawed Cool Whip
1 square Baker's semi-sweet baking chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk
Make cake mix in two 9-inch round pans according to package directions. Cool and remove from pans. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand 5 minutes. Stack first cake layer on serving plate. Spread with pudding mixture. Top with other cake layer. Microwave chocolate and butter 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.
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