Chocolate Boston Cream

Cake
1 cup all-purpose flour
3/4 cup sugar
1/2 cup milk
1/3 cup butter, softened
1/3 cup unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda

Filling
1 (3.3-ounce) package instant white chocolate flavored pudding and pie filling mix
1 1/2 cups milk

Glaze
1/4 cup whipping cream
3 (1-ounce) squares semi-sweet baking chocolate

Heat oven to 350 degrees. Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased and floured 9-inch round cake pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely (about 1 hour).

Meanwhile, combine pudding mix and 1 1/2 cups milk in medium bowl with wire whisk until thickened. Refrigerate until ready to assemble pie.

To assemble, split cake horizontally in half. Place bottom layer on serving platter; spread pudding over top. Place top cake layer over pudding. Refrigerate 1 hour.

Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add chocolate; remove from heat. Stir glaze with wire whisk until smooth. Spread glaze over top of cake just before serving. Store refrigerated. Makes 10 servings