Boston Cream Cake
1 box yellow cake mix (mixed according to directions)
1 pkg instant vanilla pudding
1 cup cold milk
1 cup Cool Whip Topping
1 square unsweetened chocolate
1 tablespoon butter
¾ cup powdered sugar
2 tablespoons milk
Lightly grease inside of 12” Dutch oven with vegetable shortening or spray inside with Baker’s Joy. Mix yellow cake mix according to directions and pour into Dutch oven. Bake over medium heat (350 degrees) adding top coals after 15 minutes for 35-45 minutes or until knife inserted in center comes out clean. Remove from Dutch oven and allow cake to cool completely.
While cake is cooling, mix pudding mix with 1 cup milk with whisk for 2 minutes. Fold in 1 cup Cool Whip Topping. Refrigerate and allow to set for at least 15 minutes.
After cake has cooled make a 2-inch horizontal cut around side of cake then using a long serrated knife cut all the way through to make 2 layers.
Place one layer on serving plate; spread pudding mixture over bottom layer. Top with top cake layer.
For icing: melt chocolate and butter together; add sugar and 2 tablespoons milk and blend well. Spread over top layer of cake. Refrigerate 1 hour prior to serving.