All Chocolate Boston Cream Pie

• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 lg. eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tsp. baking soda
• 1 tsp. pure vanilla extract
• 1 pkg. (3-7/8 oz.) instant chocolate pudding mix
• 1-1/4 cup milk
• 1 container (8 oz.) frozen whipped topping, thawed
• 1/2 cup butter
• 1/4 cup cocoa
• 6 tbsp. half and half
• 1 cup confectioners' sugar
• 1 tsp. pure vanilla extract

1. Heat oven to 350F.
2. For cake, combine flour and sugar in large bowl; set aside.
3. Combine butter, water and cocoa in medium saucepan.
4. Heat to a boil over medium heat, stirring frequently.
5. Pour butter mixture over flour mixture; mix well.
6. Stir in eggs, buttermilk, baking soda and vanilla.
7. Divide batter between 2 greased 9-inch round cake pans.
8. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.
9. Cool in pans 10 minutes; turn out onto cooling rack.
10. Cool completely.
11. For filling, combine pudding mix and milk in bowl of electric mixer.
12. Beat on high speed until thickened, 3 to 4 minutes.
13. Add whipped topping; beat 2 minutes.
14. Refrigerate until set, about 5 minutes.
15. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
16. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
17. Stir in vanilla.
18. Note: Glaze must be warm when ready to pour over cake.
19. Place 1 cake round upside down onto cake platter.
20. Top with pudding mixture; it will be a thick layer.
21. Place second cake layer on filling.
22. Slowly pour warm glaze over the top; allow it to run down sides.
23. Chill 2 to 4 hours before serving.

flour, sugar, butter, water, cocoa, eggs, buttermilk, baking soda, vanilla, chocolate pudding, milk, frozen whipped topping, butter, cocoa, sugar, vanilla

Taken from www.foodgeeks.com/recipes/1309 (may not work)