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
  • ¾ cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 4 to 5 teaspoons hot water
Instructions
  1. In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  2. Cut cake into three horizontal layers.
  3. Place bottom layer on a serving plate; top with half of the pudding.
  4. Repeat layers.
  5. Top with third cake layer. In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency.
  6. Spread over top of cake, letting glaze drizzle down sides.
Recipe by Gracious Rain at https://graciousrain.com/boston-cream-cake/