Boston Cream Pie - cooking recipe

Ingredients

1 (8 inch) yellow cake layer, round (can use 9 inch too)
1 cup cold milk
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1 1/2 cups Cool Whip Topping, thawed
1 (1 ounce) baker's unsweetened chocolate square
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons cold milk

Preparation

Cut cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 minutes. Stir in whipped topping. Let stand 5 minutes.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and butter on high for 1 minute. Stir until chocolate is melted. Add sugar and 2 tablespoons milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers -- if there are any!