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Traditional Boston Cream Pie

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Traditional Boston Cream Pie

Even though this is called a pie, it's really a layered cake with a custard filling. Because this one starts with cake mix, you'll have an extra cake, which you can use for another Boston Cream Pie or freeze for another time.

Serves: 8

Cooking Time: 40 min

What You'll Need:
  • 1 (18.5 ounce) box yellow cake mix
  • 1 (4-serving size) box instant vanilla pudding and pie filling
  • 1 cup cold milk
  • Chocolate Glaze (see Note)
What To Do:
  1. Bake cake according to package directions for two 8-inch layers; let cool. Reserve one layer cake for later use. Slice remaining cake layer in half horizontally and place bottom half of layer cut-side up on a serving plate.
     
  2. In a medium-sized bowl, whisk pudding mix and milk together until pudding is thick and smooth; spread pudding over bottom cake layer. Place other half of cake layer cut-side down over pudding.
     
  3. Refrigerate while preparing Chocolate Glaze. Allow glaze to cool slightly before spreading it over top of cake. Refrigerate glazed cake at least 1 hour or until filling and glaze are set before serving.
Notes

For the perfect chocolate glaze, in a small saucepan, combine 1/4 cup sugar, 2 teaspoons cornstarch, 1/2 cup water, and 1/2 oz. (1/2 square) unsweetened chocolate over low heat. Cook, stirring constantly until the chocolate is melted and the mixture is thickened, bubbly, and smooth. Remove from heat, stir in 1/2 teaspoon vanilla, and use immediately.

OOH ITS SO GOOD!

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