Simple Boston Cream Pies

Simple Boston Cream Pies
By: Chocolate Lover’s Collection

***Makes 2 cakes***

1 package Duncan Hines Moist Deluxe Yellow Cake Mix (For a richer flavor, substitute Butter Recipe Golden Cake Mix)
4 containers (3 ½ oz each) ready-to-eat vanilla pudding cups
1 container Duncan Hines Creamy Homestyle Chocolate Frosting

Preheat oven to 350 degrees

Grease and flour two 8 or 9 inch round pans.

Prepare, bake and cool cake following package directions for basic recipe.

To assemble, place each cake layer on serving plate. Split layers in half horizontally. Spread contents of 2 containers of containers of vanilla pudding on bottom layer of one cake. Place top layer on filling. Repeat for second cake layer.

Discard lid and foil top of chocolate frosting container. Heat in microwave at High 25-30 seconds. Stir. (Mixture should be thin.) Spread half the chocolate glaze over top of each cake. Refrigerate until ready to serve.

Makes 12 to 16 servings

Double Chocolate Truffles

Double Chocolate Truffles
By: Chocolate Lover’s Collection

½ cup heavy whipping cream
1 Tablespoon butter
4 bars (1 oz each) semi-sweet baking chocolate, broken into pieces
1 milk chocolate bar (7oz) broken into pieces
½ teaspoon almond extract
Ground almonds

In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Makes about 2 dozen truffles

Chocolate Crackletops

Chocolate Crackletops
By: Chocolate Lover’s Collection

2 cups flour
2 teaspoon baking powder
2 cups granulated sugar
½ cup (1 stick) butter
4 squares (1 oz each) unsweetened baking chocolate, chopped
4 large eggs, lightly beaten
2 teaspoons vanilla
1 ¾ cup “M&M’s” Chocolate Mini Baking Bits
Additional granulated sugar

Combine flour and baking powder; set aside. In 2 quart saucepan over medium heat combine 2 cup sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture until well blended. Chill mixture 1 hour. Stir in “M&M’s”; chill mixture an additional 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With sugar-dusted hands, roll dough into 1 inch balls; roll balls in additional granulated sugar. Place 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.

Makes about 5 dozen cookies