Boston Cream Pie

I made the cheater version of Boston Cream Pie this weekend and it tasted great!

I made a yellow box cake mix in two 8” pie pans just like it says on the box. They cooled a little too long in the pans, which I almost never do, but got sucked into Twitter! When I did take them out of the pans, I had to manhandle them a little, but they came out and did not break. Love that!

In the middle, I put vanilla pudding. I bought a large box (as opposed to two small boxes) and it was too much. I had extras (that were great for lunches and stuff) but I also thought I could put more in and it just squeezed out the side. It tasted amazing, but did not look as pretty as it could have.

On top of the two layers, with the pudding in between I put chocolate frosting from a can. It was also too much, so please, if you do this, start with ½ can. It slid around a lot while I tried to frost it. I am sure part of the reason was that there was too much pudding between the cake layers, but I was also trying to spread too much frosting.

All in all, it tasted amazing and was about $3 and I am sure it would have been a little less if I had gotten the smaller pudding and used a lot less frosting. That is not bad considering that our family of 5 ate only half of the dessert this weekend and will have the other half for another meal.