Boston Cream Pie

From kraftfoods.com. Super easy.

1 round yellow cake layer (8 or 9 inch)
1 C. cold milk
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1-1/2 C. thawed Cool Whip
1 square unsweetened chocolate
1 Tbsp. butter
3/4 C. powdered sugar
2 Tbsp. cold milk

Cut cake into two layers with serrated knife. Beat 1 cup milk and pudding mix with whisk for 2 minutes. Stir in Cool Whip. Let stand for 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 Tbsp. milk; mix well. Spread over cake. Refrigerate for 1 hour. Refrigerate leftovers.

Note: Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.

Variation: I hated having the extra layer of cake. I modified the recipe to use cupcakes. Just make cupcakes instead of round cake layers. When the cupcakes are cool, cut them in half. Spread pudding mixture on the bottom layers of the cupcakes. Replace tops and spread chocolate over the tops. Refrigerate. Yum!