May
29
Boston Cream Pie
We had a wonderful time in Lancaster the other day. I wish we were able to go away more often like that. Just the two of us. It makes our relationship so much stronger when we are able to get away from life and just enjoy being together. We did do the tour of Herrs and it was very interesting. But unfortunately it only lasted a day so here is a little something to make our lives a little sweeter.
Boston Cream Pie
Cake & Filling:
1 1/4 cups cold milk
1 box (3.4 oz) instant vanilla pudding
1 Tablespoon Gluten Free Vanilla
1 Gluten Free Pound Cake (I use ‘Cause You’re Special)
Combine mike and instant pudding and vanilla in large bowl. Beat for 2 minutes or until pudding thickens. Refrigerate for 15 minutes
Line 2-quart loaf pan with 2 layers of plastic wrap, allowing 2 inches of plastic wrap to hang over sides. Cut pound cake horizontally to make 3 equal layers. Place 1 cake layer in bottom of prepared pan, spread half of pudding evenly over cake.
Top with second layer; spread with remaining pudding. Top with third cake layer. Fold plastic overhang on top of cake to cover. Refrigerate cake for 1 hour before serving.
Chocolate Glaze
1/2 cup chocolate fudge topping
1/4 cup powered sugar- sifted
Stir chocolate fudge topping and powdered sugar in medium bowl until smooth. Fold back plastic from top of cake. Using plastic as aid, lift cake from pan; remove plastic. Cut cake crosswise into slices. Transfer cake slices to plates. Spoon glaze over cake and serve.
