Easy Boston Cream Pie

Directions

Cake:

1. Preheat oven to 350˚F and spray a 9-inch cake or deep-dish pie pan with Baker’s Joy® Nonstick Baking Spray; set aside.
2. In a mixing bowl, combine the flour, sugar, baking powder and salt and blend well.
3. Add half the milk and all the shortening and blend on medium speed for two minutes.
4. Add the remaining milk, vanilla and eggs and mix on medium speed for two minutes.
5. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Place the cake on a wire rack. Using the handle of a wooden spoon, or a chopstick, poke holes all over the cake while it’s warm.
8. While the cake is cooling, prepare the filling.

Filling:

1. In a medium mixing bowl, combine the pudding mix and milk and mix on low speed for 2 minutes.
2. Pour the pudding mixture over the still warm, but not hot, cake.
3. Use a spatula to spread the pudding into the holes and to cover the top of the cake.
4. Place in the refrigerator and allow to fully set – about 1 ½ hours.

Topping:

1. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds. Stir the mixture.
2. Continue to cook in 30 second increments, stirring after each time, until the mixture is well blended and smooth.
3. Allow the mixture to cool at room temperature for about 10 minutes.
4. Remove the chilled cake from the refrigerator and then pour the cooled chocolate onto the top. Use a spatula to spread the chocolate over the top of the cake.
5. Return the cake to the refrigerator for at least 30 minutes.
6. Slice and enjoy!