Boston Cream Pie
Boston Cream Pie
"Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch." — Edwina Olson, Enid, Okla. Click here to see 10 Iconic Recipes That Define America
servings
8
Ingredients
- 1 package yellow cake mix
- one 3.4-ounce instant vanilla pudding mix
- 2-3 tablespoon hot water
- 2 ounce unsweetened chocolate
- 2 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 1/2 cup cold milk
Directions
- Preheat the oven to 350 degrees.
- Prepare a cake mix batter according to package directions. Pour into 2 greased and floured 9-inch round baking pans.
- Bake for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cake from pans to wire racks to cool completely.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
- In a microwave, melt the chocolate and butter and stir until smooth. Stir in confectioners' sugar, vanilla, and enough water to achieve a thick glaze, and set aside.
- Place 1 cake layer on a serving plate and spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.