Boston Cream Pie

This is one of Uncle Randy's favorite desserts and I made this for him for his 60th birthday.

Cake: 1 yellow cake mix ( and ingredients called for on the package)

Filling:

1 cup cold milk

1 (¾ oz) pkg instant vanilla pudding

1 ½ cups Cool Whip or homemade whipped cream

Chocolate Glaze:

If you want a thicker layer you could double this

1 (1 oz) square unsweetened baking chocolate, coarsely chopped

1 T butter

¾ cup powdered sugar

2 T milk

Preheat oven and prepare cake mix according to package directions. Line two 9 inch round pans with parchment paper or spray thoroughly with cooking spray. Bake cake according to package directions; until golden brown and center passes the toothpick test, Once done, let cakes cool and invert on a wire rack to cool filter

Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.

For the glaze: Microwave chocolate and butter on high for one minute ina small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 T milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.