- 1-1/2 cups cold half-and-half cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 3/4 cup confectioners' sugar
- 2 tablespoons baking cocoa
- 4 to 5 teaspoons hot water
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer.
- In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides. Yield: 4-6 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Easy Boston Cream Cake
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This cake is so easy to make! WAY easier than trying to make a real boston creme pie (which is ridiculously hard)
I used angel food cake instead of the pound cake,turned out great.
when you want something quick and delicious, this is it for boston cream cake