Boston Cream Pie Cake

 This cake is one that never fails, always turns out tasty and is super easy.
Even though it breaks a major cake commandment...
                                                     it uses canned frosting.                                                                   

What you'll need:
1 Duncan Hines butter recipe cake mix
2 small boxes french vanilla pudding (plain vanilla will work also)
1 small can homestyle milk chocolate frosting (don't skip this... homemade frosting just doesn't melt right. Trust me i've tried)

For the cake:
Bake the cake in two round pans according to the directions on the box. After cooling I like to cut my 2 cakes in half and have 4 layers.
For the pudding:
The 4 1/2 serving size calls for 2 cups milk. I prefer to mix both boxes into 3 cups milk. This will give you a thicker pudding that will stay on the cake better.
To assemble:
Layer: cake, pudding until all the layers are used.
For the icing:
Melt the canned frosting down in the microwave for about 30 seconds..... needs to be pourable. Stir icing well and pour over cake allowing it to run down the sides.
Refrigerate cake for several hours before serving.