1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
2- Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 27 to 32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
3- Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup Vanilla Filling. Spread Easy Chocolate Glaze over top of cake, allowing some to drizzle down side. Store covered in refrigerator.
Beat pudding mix into whipping cream in medium bowl with wire whisk about 2 minutes or until blended. Let stand about 3 minutes or until set.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Make cake mix following high-altitude directions on package for 9-inch rounds.
1 Serving: Calories 445 (Calories from Fat 225) Fat 25g (Saturated 12g) Cholesterol 95mg Sodium 420mg Carbohydrate 51g (Dietary Fiber 0g) Protein 4g. % Daily Value: Vitamin A 10% Vitamin C 0% Calcium 12% Iron 4%.
Betty's Tip: Despite its name, this dessert is not a pie at all. Boston Cream Pie is actually a layered golden cake filled with a vanilla custard and topped with a thick chocolate glaze.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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