Boston Cream Pie

Boston Cream Pie
3.1 from 7 ratings
"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
  • 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
  1. Preheat the oven to 350 degrees.
  2. Prepare a cake mix batter according to package directions. Pour into 2 greased and floured 9-inch round baking pans.
  3. 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.
  4. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
  5. 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.
  6. 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.