First, from our family to yours...
I've referred to my friend and her mother, also a dear friend, for recipes at other holidays. I've searched for an easy Boston Cream Pie and found I only had to search as far as Kansas City because Diane Balanoff has made an easy version for years. It's one of her son's favorite cakes. And she says she'll deny she used a yellow cake (as will I). But for a busy holiday, a cool cake is just a few simple steps away!
Boston Cream Pie
1 box of Duncan Hines yellow cake mix
vegetable oil, eggs and water as directed on back of cake box
(I just recycled the box and don't want to rummage for the exact ingredients, which may vary. Also don't get a mix that has pudding in the mix, since that's the filling you'll add:
1 package (or 2 small boxes) Jello Vanilla flavored pudding and pie filling, the Bake and Serve kind, NOT INSTANT!
Whole milk (amount depends on size of box)
A large 6 oz box required 2 cups of milk
1 lb. powdered sugar
1/2 cup unsweetened cocoa
1 teaspoon of vanilla
1/4 teaspoon of salt
1/3 cup of butter or margarine
6 Tablespoons of boiling water
Mix and bake the cake as directed on the box. I used two 9-inch round cake pans, but it may work better for one tall cake which you can then cut in half after it cools.
To make the dessert set up and transport better, I used my springform pan: