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Boston Cream Pie Recipe

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This recipe for Boston Cream Pie, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Laurie Cisneros
Added: Friday, July 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. sifted plain flour
2 tsp. baking powder
3/4 tsp. salt
1 1/2 c. sugar
1/3 c. shortening
1/3 c. butter (5 1/3 tbsp.)
3/4 c. milk
1 tsp. vanilla
3 eggs
FILLING:
1 pkg. vanilla pudding mix (you can use instant)
FROSTING:
2 squares BAKER'S Unsweetened Baking Chocolate
1/3 cup water
1/2 cup sugar
3 Tbsp. butter or margarine
1/4 tsp. vanilla


Directions:
Directions:
CAKE:
Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2 inch baking pan. Sift flour, baking powder and salt together into mixing bowl. Add remaining ingredients to flour mixture. Beat with mixer. Pour batter into prepared pans. Bake for 25 to 30 minutes or until cake begins to pull away. Cool
Make vanilla pudding.

FROSTING:
Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 min. Stir until chocolate is completely melted.
ADD sugar; mix well. Microwave 3 min. or until sugar is dissolved, stirring after 2 min. STIR in butter and vanilla.

ASSEMBLY:
Split the cake and spread the pudding in the middle. While the chocolate sauce is warm, pour over the top of the cake and let it dribble down the sides.


Personal Notes:
Personal Notes:
You can cheat and use a packaged yellow cake mix. Looks elegant and tastes oh so good with the pudding filling and dark chocolate icing.

 

 

 

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