All Chocolate Boston Cream Pie

Serving Size : 12
Preparation time: 45 minutes
Chilling time: 2-4 hours
Cooking time: 20-25 minutes

***CAKE***

2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup water
1/4 cup cocoa
2 large eggs lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla extract

***FILLING***

1 package instant chocolate pudding mix -- (3 7/8 oz)
1 1/4 cups milk
8 ounces frozen whipped topping, thawed

***GLAZE***

1/2 cup butter
1/4 cup cocoa
6 tablespoons half and half
1 cup confectioner's sugar
1 teaspoon pure vanilla extract

Heat oven to 350F.

1. For cake, combine flour and sugar in large bowl; set aside.

Combine butter, water and cocoa in medium saucepan. Heat to a boil over
medium heat, stirring frequently. Pour butter mixture over flour
mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla.
Divide batter between 2 greased 9-inch round cake pans. Bake until
wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool
in pans 10 minutes; turn out onto cooling rack. Cool completely.

2. For filling, combine pudding mix and milk in bowl of electric mixer.
Beat on high speed until thickened, 3 to 4 minutes. Add whipped
topping; beat 2 minutes. Refrigerate until set, about 5 minutes.

3. For glaze, heat butter, cocoa and half-and-half to a boil in medium
saucepan over medium-high heat. Remove from heat; slowly stir in
confectioners' sugar (if added too fast, glaze will be lumpy). Stir in
vanilla. Note: Glaze must be warm when ready to pour over cake.

4. Place 1 cake round upside down onto cake platter. Top with pudding
mixture; it will be a thick layer. Place second cake layer on filling.
Slowly pour warm glaze over the top; allow it to run down sides.

Chill 2 to 4 hours before serving.