Reviewed: Feb. 20, 2012

I took the suggestion of using 1 1/4 cup of milk in the french vanilla instant pudding and the filling was great. I used the Satiny Chocolate Glaze recipe from this site and did that in the microwave which literally took two minutes. Easy, quick and delicious.

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2 users found this review helpful

Reviewer:

CJMAX123

Reviewed: Feb. 5, 2012

[2/12] Very easy. Use 1 1/4 cup milk.

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1 user found this review helpful

Reviewer:

MWANG78

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Reviewed: Feb. 5, 2012

A huge disaster!!!! My pudding never set up.........do you think because I used rice milk?? I only used 1-1/4 c. but that pudding was runny as ever!!! So I ended up making a cherry filling and it was still yummy!

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dkeehn1984

Reviewed: Jan. 21, 2012

We made this with as many fat free/light ingredients as we could and it was delicious. My 15 year old even decided she wanted cakes like this at her sweet 16!

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Reviewer:

librabell

Reviewed: Nov. 22, 2011

I loved this- made it way more fancy just for fun. I followed the recipe, cutting the milk for pudding down to 1 1/2 cups for a thicker consistency. Made 2 9" round cakes and when cooled- crumbled the cakes. I got some really cute (and cheap) dessert dishes from the dollar store. I layered the ingredients- cake then pudding, then more cake. I melted the frosting a bit to make it creamy and poured a layer on top. Put a dollop of whipped cream and sprinkled some crushed graham crackers on top. From easy to fancy in no time! Love this!

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Reviewer:

hairbear19

Cooking Level: Intermediate

Living In: Nashua, New Hampshire, USA

Reviewed: Jul. 11, 2011

This was amazing I am not an excellent baker but this turned out great my only thought would be to freeze the pudding in a round cake pan over plastic wrap because the filling oozed out after i added the top layer and before i could get all the frosting on. even so it still taste great

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2 users found this review helpful

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Mandolynn

Cooking Level: Intermediate

Reviewed: Jun. 20, 2011

This cake was so dry and the cream was just ok, will not be making this cake ever again. Very plain not tasty cake, I will definetely take my time next time and make my own creme and make the cake from scratch.

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HDbikerchick

Reviewed: Aug. 27, 2010

I used french vanilla box cake, vanilla pudding and chocolate buttercream frosting because it's what I had on hand. I will make this again, only I will take other users advice to use less milk in the pudding to make it thicker. Definetly refrigerate this cake. Thanks for the recipe.

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6 users found this review helpful

Reviewer:

akeithsgirl

Cooking Level: Intermediate

Home Town: Umatilla, Oregon, USA

Living In: Meridian, Idaho, USA

Reviewed: Jun. 24, 2010

The taste on this cake was very good but making the recipe as directed turned into a big mess. The filling was too runny so it just oozed over the sides and was impossible to ice. Mine fell apart and the presentation was not anything i would ever serve.

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Reviewer:

Sweetly

Cooking Level: Expert

Reviewed: Jun. 22, 2010

I made this for father's day since my dad loves Boston Cream Pie. I felt a little guilty about all the ingredients coming out of boxes, so I made the icing from Boston Cream Pie II to feel like it was somewhat homemade. That chocolate glaze recipe ended up being really thick so I htinned it out with some milk and it turned out perfect. In the pudding, I used about 2 1/2 cups of milk since I had forgotten that other reviews had said to cut back until I was already dumping it in. I liked the consistency and would use the same amount again. I refridgerated the cake and pudding before assembling, topped it with the icing and put it back in the refridgerator. The icing hardened a little from being cold so I pulled it out right before dinner so it would soften for dessert. I LOVE this cake! It tastes so good and it's so easy to make!

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3 users found this review helpful