She posted this recipe that I tweaked slightly, as seen below. While the cake part is simply a golden yellow box mix - which for most people is tasty enough! - the filling is sooooooooo yummy. If my jean size could afford it, I would eat it by the bowl-ful. I will certainly be finding more excuses to use it in other cakes and desserts from now on.
1 yellow cake mix (and ingredients called for on the package)
1/2 cup cold milk
1/2 cup cold heavy cream
1 (3.4 ounce) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream (1 cup heavy whipping cream, 1/3 cup powdered sugar)
1 square unsweetened baking chocolate, coarsely chopped
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons milk or heavy whipping cream
Follow the instructions on the bake of your cake mix in order to make two 9 inch round cakes.
While the cakes are baking, go ahead and make your filling. You need to decide whether you are making homemade whipped cream or using Cool Whip.
If you want a little more of a homemade taste and have the time, whip up some whipped cream by beating 1 cup heavy whipping cream with 1/3 cup powdered sugar. Add a dash or two of vanilla, if desired. For tips on achieving just the right consistency, read this post.
If you opt for the quick, easy Cool Whip route, you are ready to make the pudding mixture.
Mix the instant pudding with the milk and heavy cream. Christy's recipe just calls for mixing the instant pudding with one cup of milk. We drink fat free milk and were about out, so I figured adding 1/2 cup of fat free milk and 1/2 cup heavy cream would work. It did. Exceptionally well. But if you want to save yourself a few calories, just add 1 cup milk to the instant pudding mix. Beat for 2 minutes Then, slowly fold the whipped cream or Cool Whip into the pudding mixture. Allow to stand for at least 5 minutes before spreading onto the cake.
The filling can be placed in the refrigerator if you won't be assembling the cake right away. (This is a very dangerous option, as you will be extremely tempted to devour the bowl of filling.) Just make sure to remove the bowl from the refrigerator a little ahead of time so it isn't too stiff to spread.
After cakes are done baking, make sure they are completely cooled on a wire rack before assembling. Leveling the round tops off of at least the bottom layer is idea. Place the bottom layer on whatever plate you plan to serve the cake on. Spread the thick filling onto one cake layer. Top with the second layer.
Now, you are ready to make your chocolate topping. Melt chocolate and butter in the microwave, stirring until completely combined. Mix in powdered sugar and 2 tablespoons milk, or in my case heavy whipping cream because we were out of milk at this point, until smooth. Immediately spread over the cake. Allow to drip down the sides. However, it probably won't if you use heavy cream like I did as it becomes a little thicker. Refrigerate at least one hour before serving.
Next time, I'm going to make cute little Boston Cream Pie Cupcakes. Michelle made these and I've seen other versions on pinterest, but will definitely be using this recipe, adapted into cupcake form!
This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page.