Boston Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 yellow cake mix- make as directed
Filling:
1 large Cook N Serve Vanilla pudding
3 cups milk
Cardboard cake rounds
Icing
2 oz Chocolate baking squares semi-sweet
2 oz butter
2 – 3 cups (?) Confectioner’s sugar
Dash salt
Tsp vanilla; boiling water (1/4 to ˝ cup)
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Directions: |
Directions:1. Make cake and bake in 2 round 8 or 9 inch cake pans. Cool on rack.
2. Meanwhile, make pudding according to directions (can do this in microwave).
3. Cut cake layers in half horizontally with long knife. Transfer to flat plate or cardboard cake round. Flip top part of cake back onto wire rack.
4. Pour hot pudding on all 4 surfaces of cake. Cool about 10 – 15 minutes to allow the pudding to set, then flip top half back onto bottom half of cake.
5. Cool in refrigerator.
6. Melt baking squares and butter in microwave on low power. Use mixer to blend chocolate and butter, add salt and vanilla and then slowly alternate tablespoons of boiling water with powdered sugar until icing is thick and slightly runny.
7. Pour over cakes. Chill, then wrap in Saran wrap. |
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Personal
Notes: |
Personal
Notes: Makes two pies
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