Boston Cream Fudge

Ingredients

Semi-sweet chocolate chips

1 cup

Milk

2 cups

Instant vanilla pudding mix

1 (3.4 ounce) package

Yellow cake mix

1 (15.25 ounce) package

Vanilla extract

1 teaspoon

Marshmallow creme

1 (7 ounce) jar

Evaporated milk

1 (12 fluid ounce) can

Granulated sugar

3 cups

Butter

3/4 cup

Instructions

1. Line a 9x9-inch baking dish with parchment paper, and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add the granulated sugar and evaporated milk to the saucepan. Stirring constantly, bring the mixture to a boil.
4. Allow the mixture to boil for 5 minutes, continuing to stir constantly.
5. Remove the saucepan from the heat. Stir in the marshmallow creme and vanilla extract until the mixture is smooth.
6. Pour half of the fudge mixture into the prepared baking dish, spreading it evenly.
7. In a separate bowl, prepare the yellow cake mix according to the package instructions. Then, pour the cake batter over the fudge layer in the baking dish.
8. In another saucepan, prepare the instant vanilla pudding mix with the milk according to the package instructions. After it's prepared, pour the pudding over the cake batter in the baking dish.
9. Pour the remaining fudge mixture over the pudding layer, spreading it evenly.
10. In a microwave-safe bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals. Be sure to stir the chocolate in between each interval until it is smooth.
11. Drizzle the melted chocolate over the top of the fudge.
12. Refrigerate the fudge for at least 2 hours, or until set. Once it's set, cut into squares and serve.