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Boston Cream Pie

Boston Cream Pie
Convenient cake and pudding mixes help create this delectable dessert in no time.—Edwina Olson, Enid, Oklahoma
6-8 ServingsPrep: 10 min. + cooling Bake: 30 min.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons hot water

Directions

  • Prepare cake mix batter according to package directions. Pour into
  • two greased and floured 9-in. round baking pans.
  • Bake at 350° for 28-33 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing cake
  • from pans to wire racks to cool completely.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set. Cover and refrigerate.
  • In a microwave, melt chocolate and butter; stir until smooth. Stir in
  • confectioners' sugar, vanilla and enough water to achieve a thick
  • glaze; set aside.
  • Place one cake layer on a serving plate; 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.
© Taste of Home 2013

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Boston Cream Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013