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7 ratings

Boston Cream Pie

By

"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.

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Ready in
40 m
8
Servings
438
Calories Per Serving

Ingredients

  • 1 package yellow cake mix
  • One 3.4-ounce instant vanilla pudding mix
  • 2-3 Tablespoons hot water
  • 2 Ounces unsweetened chocolate
  • 2 Tablespoons 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.