Boston Creme Torte - cooking recipe

Ingredients

1 (6 serving size) pkg. vanilla pudding
2 1/2 c. cold milk
2 cooled, baked 8-inch sponge or yellow cake layers
1 sq. Baker's unsweetened chocolate
1 Tbsp. butter
3/4 c. sifted confectioners sugar
1 1/2 Tbsp. milk
dash of salt

Preparation

Prepare
pudding
as
directed,
reducing milk to 2 1/2 cups. Chill.
Split cake making 4 layers.
Beat pudding until creamy; spread between the layers.\tMelt chocolate and butter in a\tpan over
low
heat.
Combine sugar, milk and salt in a bowl.
Add chocolate; beat until smooth.
Spread over the top of the cake.