Boston Cream Cake Recipe

5 2 2
Publisher Photo

Boston Cream Cake Recipe

Read Reviews
5 2 2
Publisher Photo
Folks who like Boston Cream Pie will love this cake. It's a cool and creamy treat for the taste buds.—Michelle Mirich, Youngstown, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package (9 ounces) yellow cake mix
  • 1/2 teaspoon lemon extract
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons hot water

Directions

Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Boston Cream Cake in Country Woman May/June 1996, p35

  • 1 package (9 ounces) yellow cake mix
  • 1/2 teaspoon lemon extract
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons hot water
  1. Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  2. In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Boston Cream Cake in Country Woman May/June 1996, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBoston Cream Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
frainy User ID: 5363100 18431
Reviewed Nov. 15, 2012

"made for very picky and opinionated boyfriend who has to be gluten free. used gf cake mix and it came out wonderful. he gives it 5 stars!! can't wait to make for family function."

MY REVIEW
mwlb User ID: 3218873 200670
Reviewed Jan. 31, 2010

"The only thing changed was we didn't have a box mix so my hubby made a yellow cake from scratch!! It was wonderful!! I will be letting him make this one again!!"

Loading Image