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As much of our country’s early history dates back to the New England states, I wanted to share a recipe from this area taken from Amy Houts’ new book, Cooking Around the Country With Kids: USA Regional Recipes and Fun Activities. Her new book just came back from design and layout and it’s looking fabulous!

I think you will believe this recipe is fabulous, too!

Boston Creme Pie

1 yellow cake mix
1 (3 oz.) box instant vanilla pudding

Chocolate Glaze:
3 tablespoons butter
1 cup powdered sugar
2 tablespoons cocoa
1/2 teaspoon vanilla
2 tablespoons hot water,
approximately

Grease and flour two 9-inch round pans. Children can help measure, mix, and bake yellow cake according to package directions. Cool.
Mix vanilla pudding according to package directions. Children can spread pudding on one cake, then top with second cake.

For glaze:
Melt butter in a pan’ stir in sugar, cocoa, and vanilla. Add 1 tablespoon water, then one teaspoon at a time until the proper consistency. Spread glaze on top, letting it drip down the sides. Traditionally, the top is glazed, not the sides. Store in refrigerator.

Makes 1 two-layer cake

Enjoy the 4th!

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