Boston Cream Cake Recipe

5 2 2
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Boston Cream Cake Recipe

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5 2 2
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
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 square (1 ounce) semisweet chocolate
  • 1 tablespoon butter or margarine
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons hot water

Directions

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

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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!!"

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