All Chocolate Boston Cream Pie

Course : Chocolate
Serves: 12
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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
8 ounces frozen whipped topping -- (cool whip), thawed
---GLAZE---
1/2 cup butter
1/4 cup cocoa
6 tablespoons half and half
1 cup confectioners sugar
1 teaspoon pure vanilla extract
 

Preparation / Directions:

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 servin

 

Nutritional Information:

485 Calories (kcal); 26g Total Fat; (45% calories from fat); 4g Protein; 63g Carbohydrate; 69mg Cholesterol; 367mg Sodium


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