Boston Cream Pie
1 round yellow cake layer (9-inch)
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding & Pie Filling
1-1/2 cups thawed Cool Whip whipped topping
1 square Baker's unsweetened baking chocolate
1 Tablespoon butter
3/4 cup powdered sugar
2 Tablespoons powdered sugar
Cut cake horizontally into two even layers with serrated knife; set aside.
Pour 1 cup cold milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended.
Gently stir in whipped topping.
Let stand 5 minutes to thicken.
Place bottom cake layer on serving plate.
Spread with pudding mixture; top with remaining cake layer.
Microwave chocolate and butter in medium microwaveable bowl for 1 minute.
Stir until chocolate is completely melted.
Add sugar and 2 Tablespoons of milk; stir until well blended.
Spread over top of cake.
Refrigerate at least 1 hour or until ready to serve.
Store in refrigerator.