Easy Boston Cream Cake

Name: Easy Boston Cream Cake
Prep time: 25 min
Total time: 25 min
Yield: 4-6 servings.
Ingredients: 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

Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.

Ingredients

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

Directions

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.

Nutrition Facts

1 piece: 395 calories, 15g fat (9g saturated fat), 103mg cholesterol, 442mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 6g protein.

Originally published as Easy Boston Cream Cake in 2002 Taste of Home Calendar

Reviews

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Average Rating:

kcrihfield89

Feb 18, 2014

This cake is so easy to make! WAY easier than trying to make a real boston creme pie (which is ridiculously hard)
lgarihee

May 1, 2012

I used angel food cake instead of the pound cake,turned out great.
angelgirl57

Jan 13, 2010

when you want something quick and delicious, this is it for boston cream cake