This easy Boston Cream Pie recipe is semi-homemade with a cream filling but tastes like you spent all day making it. This is the best recipe out there.
To begin making the cake, preheat the oven and follow the instructions on the cake mix packaging. It's important to prepare the baking pans properly by either lining them with parchment paper or thoroughly spraying them with cooking spray. Ensuring that the cake doesn't stick to the pans is crucial for a successful outcome. Once the cake is mixed, bake it according to the instructions on the packaging, until it turns golden brown and the center passes the toothpick test. Once the cake is done, allow it to cool, and then invert it onto a wire rack for further cooling.
Next, using a whisk or mixer, beat 1 cup of milk and pudding mix together for 2 minutes. Gently fold in the whipped cream and let the mixture stand for 5 minutes. Then, stack the cake layers on a serving plate, spreading the pudding mixture evenly between the layers.
For the glaze, place chocolate and butter in a small microwave safe bowl and microwave on high for one minute. Stir the mixture until the chocolate is fully melted. Add powdered sugar and 2 tablespoons of milk, mixing until the glaze is smooth. Spread the glaze over the top of the cake immediately, allowing it to drip down the sides. For best results, refrigerate the cake for at least an hour before serving.