Boston Cream Pie with Chocolate Glaze

Name: Boston Cream Pie with Chocolate Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 1 package yellow cake mix (regular size); 1-1/2 cups cold whole 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

Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. —Edwina Olson, Enid, Oklahoma

Ingredients

1 package yellow cake mix (regular size)
1-1/2 cups cold whole 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 in 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.

Nutrition Facts

1 piece: 397 calories, 17g fat (5g saturated fat), 55mg cholesterol, 409mg sodium, 57g carbohydrate (37g sugars, 2g fiber), 4g protein.

Originally published as Boston Cream Pie in Country Woman November/December 2004

Reviews

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Average Rating:

JoanieK53

May 12, 2019

Very good and really easy if you make filling and cake ahead and refrigerate, then day of serving just make the glaze. I don't make the glaze as the recipe states. I use 3 T. of cocoa instead of the chocolate.
love2cooktoo

Feb 19, 2015

Yummy dessert that can be made a day or 2 ahead! For easy, delicious cream filling, prepare pudding mix with 3/4 cup half & half and 3/4 cup milk. I use this filling for cream puffs and trifles too!
NanZim

Oct 6, 2013

Quick, easy, and tasty too.
frainy

Nov 15, 2012

made this for boyfriends bday. he has to be gluten free. always nervous tryin new. used gf cake mix. came out wonderful! easy recipe to convert! can't wait to make for family function.
nancylibke

Jul 19, 2011

Swedeheart-- I'd love to have your F.F. recipe for Bav. Cream! 'Bet it's fantastic in this and other recipes.
samanthabond

Apr 14, 2011

Made this tonight for my husband's birthday and we LOVED it. Very good.
Swedeheart

Apr 5, 2011

Really good, but for the custard layer I prefer Bavarian Cream (The Fannie Farmer Cookbook). Let me know if anyone wants the recipe. It is my staple recipe for cream puffs, cream pie filling and cake filling.
hwdog

Jun 10, 2010

VERY GOOD and easy. =) It kind of fell over, but it was SO yummy! my brothers loved it.
just2good

Sep 8, 2009

Okay... I made this today. I have mixed feelings. The directions will produce the same cake as pictured. True. The icing is okay. The cake okay. But the filling....YUCK! I mean that artificial vanilla pudding mix has such an artificial flavor! If there was a way to doctor up the filling, I would have given a more favorable comment. I will probably not make this again if I have use artificially flavored vanilla instant pudding as the filling.
neikaer

Sep 15, 2008

love it love it