All Chocolate Boston Cream Pie

[Guest guest]

All Chocolate Boston Cream Pie

Serves: 12

 

Ingredients:

 

CAKE

2 cups all-purpose flour

2 cups sugar

1 cup butter

1 cup water

1/4 cup cocoa

2 large eggs lightly beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon pure vanilla extract

 

FILLING

1 package instant chocolate pudding mix (3 7/8 oz)

1 1/4 cups milk

1 (8 oz) container frozen whipped topping (cool whip), thawed

 

 

GLAZE

1/2 cup butter

1/4 cup cocoa

6 tablespoons half and half

1 cup confectioner's sugar

1 teaspoon pure vanilla extract

 

Preparation:

Preparation time: 45 minutes

Chilling time: 2-4 hours

Cooking time: 20-25 minutes

 

1. Heat oven to 350 degrees. For cake, combine flour and sugar in large

bowl; set aside. Combine butter, water and cocoa in medium saucepan.

Heat to a boil over medium heat, stirring frequently. Pour butter

mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking

soda and vanilla. Divide batter between 2 greased 9-inch round cake

pans. Bake until wooden pick inserted in center comes out clean, 20 to

25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool

completely.

 

2. For filling, combine pudding mix and milk in bowl of electric mixer.

Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping;

beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze,

heat butter, cocoa and half-and-half to a boil in medium saucepan over

medium-high heat. Remove from heat; slowly stir in confectioners' sugar

(if added too fast, glaze will be lumpy). Stir in vanilla.

 

Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake

round upside down onto cake platter. Top with pudding mixture; it will

be a thick layer. Place second cake layer on filling. Slowly pour warm

glaze over the top; allow it to run down sides.

 

Chill 2 to 4 hours before serving.

[Guest guest]

Now how is this good for you?hehe

 

PunkinPie68 wrote: All Chocolate Boston Cream Pie

Serves: 12

 

Ingredients:

 

CAKE

2 cups all-purpose flour

2 cups sugar

1 cup butter

1 cup water

1/4 cup cocoa

2 large eggs lightly beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon pure vanilla extract

 

FILLING

1 package instant chocolate pudding mix (3 7/8 oz)

1 1/4 cups milk

1 (8 oz) container frozen whipped topping (cool whip), thawed

 

 

GLAZE

1/2 cup butter

1/4 cup cocoa

6 tablespoons half and half

1 cup confectioner's sugar

1 teaspoon pure vanilla extract

 

Preparation:

Preparation time: 45 minutes

Chilling time: 2-4 hours

Cooking time: 20-25 minutes

 

1. Heat oven to 350 degrees. For cake, combine flour and sugar in large

bowl; set aside. Combine butter, water and cocoa in medium saucepan.

Heat to a boil over medium heat, stirring frequently. Pour butter

mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking

soda and vanilla. Divide batter between 2 greased 9-inch round cake

pans. Bake until wooden pick inserted in center comes out clean, 20 to

25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool

completely.

 

2. For filling, combine pudding mix and milk in bowl of electric mixer.

Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping;

beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze,

heat butter, cocoa and half-and-half to a boil in medium saucepan over

medium-high heat. Remove from heat; slowly stir in confectioners' sugar

(if added too fast, glaze will be lumpy). Stir in vanilla.

 

Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake

round upside down onto cake platter. Top with pudding mixture; it will

be a thick layer. Place second cake layer on filling. Slowly pour warm

glaze over the top; allow it to run down sides.

 

Chill 2 to 4 hours before serving.

 

 

 

 

 

 

 

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