Boston Cream Pie

1 round yellow cake layer

Filling:
1 cup cold milk
1 pkg (3.4 oz) instant vanilla pudding
1 1/2 cups thawed Cool Whip

Frosting/Glaze
2 squares Bakers unsweetened chocolate
2 Tbsp butter
1 1/2 cup powdered sugar
4 Tbsp milk (or more, depending on getting the right consistency)
a bit of vanilla and a sprinkle of salt. 


Cut cake into 2 layers using a serrated knife.  Beat the milk and pudding together for 2 minutes.  Fold in Cool Whip.  Let stand in fridge for a bit before putting between cake layers. 

For icing: melt chocolate and butter in a pan over low heat, stirring almost constantly.  Mix together sugar, salt, milk and vanilla.  Add chocolate mixture.  Spread over cake. 

Refrigerate 1 hour prior to serving.