Boston Cream Pie

This cake is so easy, and yuuuummmy!

Boston Cream Pie

1 round yellow cake (8 or 9 inch)

1 cup cold milk

1 package 3.4 ounce vanilla flavored instant pudding

1 1/2 cups whipped topping

1 square unsweetened baking chocolate

1 Tablespoon butter

3/4 cup powdered sugar

2 Tablespoons cold milk

Cut cake into two layers. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in whipped topping. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between the layers. Heat the chocolate bar and butter in a small saucepan on medium until melted. Add sugar and 2 Tablespoons of milk. mix well. Spread over cake. Refrigerate one hour. Serve. Refrigerate leftovers.