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Shortcut Boston Cream Pie

The hardest part of this incredibly easy pie recipe is not eating the entire thing in one sitting. Shortcut Boston Cream Pie has a soft and moist cake top and bottom with a delicious creamy filling. Then, to make this recipe even more magical, it is then topped with melted chocolate. An easy way into anyone's heart, give this recipe a try and enjoy every last bite.

  • 1 (4-serving size) package Royal Instant Vanilla Pudding & Pie Filling
  • 1 (9-inch) baked and cooled yellow cake layer, split horizontally
  • 2 (1-ounce) squares unsweetened chocolate
  • 2 tablespoons margarine or butter
  • 1 cup powdered sugar
  • 3 tablespoons to 5 tablespoons hot water
  • 1/2 teaspoon half teaspoon vanilla extract
  1. Prepare cake as instructed on box in 9-inch cake pan.. Set aside and let cool completely. Split the cake horizontally.
  2. Prepare pudding according to package directions using milk.
  3. Spread pudding on bottom cake layer; top with remaining layer.
  4. Melt chocolate and margarine or butter in small saucepan over low heat, stirring frequently; remove from heat.
  5. Blend in sugar, 2 tablespoons hot water and vanilla.
  6. Gradually stir in enough hot water until glaze consistency is reached. Spread glaze over top of cake. Refrigerate 1 hour before serving.

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