Chocolate Boston Cream Pie

So...this dessert was inspired by 2 recipes that I have posted recently:

Lighter Boston Cream Pie

and

Chocolate Angel Food Cake

My family really loves the Boston cream pie recipe so I thought that changing it up a bit would be fun. IT WAS!
Here is my combined and adapted recipe for...

Chocolate Boston Cream Pie

1 prepared round chocolate angel food cake

1 (3.4 oz.) box JELL-O vanilla instant pudding mix

1 1/2 c. cold milk

1 c. frozen whipped topping, thawed, divided

1 square semi-sweet baking chocolate, chopped

Slice the angel food cake horizontally into 3 layers.

Beat the pudding mix and milk in a medium size bowl for 2 minutes.  Stir in 1/2 c. whipped topping.  Chill for 15-20 minutes until thickened.

Place 1st layer of angel food cake on your serving plate, and spread 1/3 of the pudding mix over the cake.  

Place the second layer on top of the 1st layer and spread 1/3 of pudding mix on top.  

Place the 3rd layer of cake on top and top with remaining pudding mix.

Prepare glaze by melting the the chopped square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave.  Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined.  Pour over the top layer of cake. 

Chill for 1-2 hours, then serve and enjoy!  After the cake has been refrigerated overnight the cake is and filling are more set and less sloppy.  We love the cake the second day (if any survives the 1st one).

I'm admitting we didn't wait the additional chilling time after the cake was assembled, it was a bit messier but soooo yummy!

A note:  I think the next time I make this recipe in the chocolate cake version I am going to try using chocolate fudge pudding mix...and maybe fresh raspberries in the layers.  I think a white chocolate glaze would be divine with this combo!