Boston Cream Torte
Posted by Chyrel

1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
1/2 cup milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 cups thawed, frozen whipped topping, divided
1 container (16 ounces) prepared creamy chocolate frosting, divided
2 tablespoons pecan halves, chopped
Powdered sugar

Preheat oven to 325�F. Grease and flour three Nonstick Cake Pans. Prepare cake mix according to package directions; divide batter equally among pans. Bake 25-30 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 5 minutes. Remove cakes from pans; cool completely.

Combine milk and pudding mix in Small Batter Bowl; whisk just until mixture begins to thicken using Stainless Steel Whisk. Immediately fold in 1 cup of the whipped topping using Classic Scraper.

Place one cake layer, top-side down, onto Simple Additions(TM) Medium Square. Spread one-third of the chocolate frosting to edge of cake layer using Large Spreader. Spread half of the pudding mixture evenly over frosting layer using Small Spreader. Top with second cake layer, one-third of the frosting and remaining pudding mixture. Place third cake layer over second cake layer; spread remaining frosting over top of cake. Allow cake to stand 5-10 minutes or until frosting is set.

Attach open star tip to Easy Accent(R) Decorator; fill with remaining whipped topping. Chop pecans using Food Chopper. Place Swirl Stencil over top of cake. Sprinkle generously with powdered sugar; carefully remove stencil. Pipe a whipped topping border around top edge of cake; sprinkle border with pecans. Serve using Slice 'N Serve(R).

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 490, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 55 mg, Carbohydrate 70 g, Protein 4 g, Sodium 490 mg, Fiber less than 1 g