Did you know that traditional Boston Cream Pie really isn't a pie at all? It's a decadent round layer cake with a custard filling and chocolate topping that you can make as easily as any bake shop.
Chilling Time: 1 hr
Cooking Time: 30 min
What You'll Need:
1 (17 -ounce) package yellow cake mix, batter prepared according to package directions
1 (4-serving-size) package instant vanilla pudding and pie filling
1 cup milk
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1/2 ounce (1/2 square) unsweetened chocolate
1/2 teaspoon vanilla extract
What To Do:
1. Bake cake batter according to package directions for two 8-inch round cake pans; let cool. Reserve 1 cake layer for later use (see Note). Slice remaining cake layer in half horizontally and place bottom half cut-side up on a serving plate.
2. In a medium bowl, whisk together pudding mix and milk until thick and smooth; spread over bottom cake layer. Place remaining half cake layer cut-side down over pudding. Chill while preparing Chocolate Glaze.
3. In a small saucepan over low heat, combine sugar, cornstarch, water, and chocolate; cook until chocolate is melted and mixture is thick and smooth, stirring constantly. Remove from heat and stir in vanilla. Allow to cool slightly, then spread over top of cake.
4. Chill at least 1 hour before serving, or until filling and glaze are set. Note Wrap the extra cake layer well and freeze for a later use.
Note: Wrap the extra cake layer well and freeze for a later use.
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