Easy Boston Cream Cake - cooking recipe

Ingredients

1 1/2 cups half-and-half cream
1 (3 1/2 ounce) box vanilla instant pudding mix, small box
1 sara lee poundcake
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 teaspoons hot water, can use 5 if necessary

Preparation

Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
Whisk together Pudding Mix and Half & Half.
Let stand 5 minutes.
Split Cake into 3 horizontal layers.
Place Bottom Layer on Bottom of Serving Plate.
Top with Half of the Pudding.
Repeat Layers.
Top with third cake layer.
Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
Spread over top of Cake and let glaze drizzle down the side.
Cook Time is time to set up & Chill.