Boston Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 box yellow cake mix (I like any that use just eggs, oil, water; not ones that use butter)
Filling:
1 box instant vanilla (or French vanilla) pudding mix
1 small tub cool whip
1 C. milk
1/8 t. vanilla extract
Frosting:
2 oz. unsweetened chocolate
3 T. butter
1 C. confectioners sugar
3/4 t. vanilla extract
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Directions: |
Directions:Cake:
Cook according to directions on box. Follow baking directions for (2) two 8" or 9" round cake pans depending on what size you have.
Bake, remove from pan after 10 min. and cool on rack.
Freeze one cake for later use, or double filling and frosting recipe and make two.
When completely cool, take a long serrated bread knife and cut in 1/2. I found that if you put the cake on a large dinner plate with a slightly indented well, you can rest the knife flat on the rim and slice along smoothly. Put top layer on another plate til assembly.
Filling:
In bowl add 1 pkg. pudding mix and the milk. Beat til thoroughly mixed. Add vanilla and 1/2 container of cool whip.
Spread on bottom layer of cake and top with the top layer.
Frosting Glaze:
Melt chocolate and butter over low heat stirring til melted. Remove from heat. Stir in confectioners sugar and vanilla. Mix in about 3 T. very HOT
water, 1 t. at a time. Keep adding water and mixing until the frosting turns VERY shiny...like patent leather.
Pour onto center of top layer of cake. with a spoon slowly work to edges and let it drizzle down the sides.
Cool in fridge uncovered at least 1 hour.
Serve. Cover leftover cake and keep refrigerated. |
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Personal
Notes: |
Personal
Notes: This is the most requested dessert at our house!
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