Boston Cream Pie (Cake)
1 18.25-oz box reduced-sugar yellow cake mix
1 large (2.1-oz) pkg instant sugar-free vanilla pudding
1 15 oz can reduced-sugar chocolate frosting
Prepare cake according to package directions and bake in two round layers. Cool and remove from pans.
While cake is baking, make and refrigerate the pudding according to package directions. For a thicker pudding, use a bit less milk than package calls for.
Spread the pudding over the bottom layer of the cake, leaving approximately 1-inch of the edges clean. Place the second cake layer on top.
Open the frosting container and peel off the foil. Re-cover with lid and microwave in 20-second intervals, stirring between intervals until frosting can be poured, but is not boiling (about the consistency of thick syrup). Let cool a few minutes and spoon over the top of the cake until the top is covered and it runs down the sides of the cake. Place a maraschino cherry in the middle, if desired. Keep refrigerated.
