Instructions:
Bake the cake according to directions on the box. When cake has cooled, you’re ready to start building the pie. (Traditional Boston cream pie is made of a layer of cake which has been cut in half from side to side. This way, it won’t be stacked too high, and look more like a pie.)
Prepare the pudding according to directions on box. Lay one layer of cake with the cut side up and spread the pudding over the cake. Always start by putting the pudding in the center of the cake and spreading it to the sides with a spatula. Cover the pudding with the top layer of cake.
Make the chocolate topping by placing the chopped pieces of semisweet chocolate into a heat-safe bowl. Bring the cup of heavy whipping cream just to a boil in a saucepan.
Pour it over the chocolate pieces and let set about 5 minutes.
Use a whisk to stir the chocolate and cream mixture until it’s nice and smooth. Pour the mixture on to the center of the cake and spread it to the sides; let the chocolate drip down, but don’t worry about smoothing it on the sides.
Refrigerate until ready to slice and serve.
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