Boston Cream Pie

Karen Sokol

This is Charlie's favorite cake.

Filling:

1 pkg. (4.6 oz size) Jell-O Cook & Serve vanilla pudding

3 c. milk

Make according to package directions before making cake so it has plenty of time to chill. Set aside in refrigerator.

Hot Fudge Sauce:

3/4 c. sugar

1/2 c. cocoa

1/2 c. plus 2 T. (5 oz. can) evaporated milk

1/3 c. light corn syrup

1/3 c. butter or margarine

1 tsp. vanilla extract

In small saucepan combine sugar and cocoa; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minutes. Remove from heat; stir in butter and vanilla.

This sauce can be served warm and makes about 1¾ c. sauce. For Boston Cream Pie--make ahead of time so it can cool. Set aside in refrigerator.

Cake:

1 Betty Crocker Devil's Food cake mix

Follow package directions and pour into 2- 9" layer cake pans that have been sprayed with Pam or greased and floured. Follow baking directions until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

To assemble cake:

Spread filling over one cake layer; top with remaining layer. Cover; refrigerate. Pour fudge sauce on top of cake, allowing some to drizzle down side. If fudge sauce has set up, warm it for a few seconds in microwave until spreading consistency. Refrigerate or serve.

Charlie likes a lot of pudding. We usually cut the layers one at a time, cutting each piece horizontally into two thin layers. Spread lots of filling over one thin layer, topping with cake, and then spooning lots of fudge sauce. Two packages of pudding is the right amount when it is for his birthday.