Title: Boston Cream Pound Cake
Categories: Cakes, Desserts
Yield: 8 Servings

1 Loaf frozen pound cake
-(16oz.),, thawed
1 Box instant vanilla pudding
1 1/4 c Half-and-half;, divided
2 ts Grated orange zest
2/3 c Semisweet chocolate chips

Slice pound cake horizontally in half; set aside. Meanwhile, prepare
pudding using 1 cup half-and-half, stir in orange zest. For glaze, in small
saucepan, melt chocolate over low heat 2ith remaining1/4 cup half-and-half,
whisking until smooth. Place bottom layer of cake on serving platter.
Spread with pudding. Top with top cake layer. Drizzle with warm chocolate
glaze. Typed by "Essie" Ethel R. Snyder Date: October
18, 1997

Recipe by: First for women magazine -- April 22, 1996

Posted to MC-Recipe Digest V1 #852 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997