Boston Cream Cake - cooking recipe

Ingredients

1 1/2 cups half-and-half cream, cold
1 (3 1/2 ounce) package vanilla instant pudding mix
10 3/4 ounces loaf frozen pound cake, thawed
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 -5 teaspoons hot water

Preparation

In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
Split cake into three horizontal layers.
Place bottom layer on a serving plate, top with half of the pudding.
Repeat layers.
Top with third cake layer.
In a small bowl, combine the confectioner's sugar, cocoa and enough water to reach a spreading consistency.
Spread over top of cake, letting glaze drizzle down the sides.