:: Boston Cream Cake ::

Oooh-oooh. Boston Cream Cake in all it’s scrumptious glory. In a hurry? Need a dessert like…NOW?  Well, my friends, you’re in luck.

Easy. Quick. Yummy beyond belief.

And I mean it.

Oh, and don’t be confused–or alarmed by the pictures. We tripled the recipe–hence, three of everything. Your eyes work just fine.

Luckily, 3 fit in a 9 x 13 Pyrex pan just perfectly. About the right amount for this crazy crowd.

Boston Cream Cake

Ingredients:

1-1/2 cups cold half-and-half cream

1 small package instant French vanilla pudding mix

1 loaf frozen pound cake, thawed

3/4 cup confectioners’ sugar

2 tablespoons baking cocoa

4 to 5 teaspoons hot water

Directions:

In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

Cut cake into three horizontal layers.

Place bottom layer on a serving plate.

Top with half of the pudding.

Repeat layers.

Top with third cake layer.

In a small bowl, combine the confectioners’ sugar, cocoa and enough water to reach desired spreading consistency.

Spread over top of cake, letting glaze drizzle down sides.

We served ours with fresh strawberries…

and it was gone in exactly 12 minutes of a hurricane-type eating frenzy.

It wasn’t my fault…but it was an incredible 12 minutes.

See for yourself.