Chocolate Boston Cream Pie
Chocolate cake filled with creamy pudding makes a delicious and easy dessert recipe.
30 min.prep time
1 cup all-purpose flour
3/4 cup sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 (3.3-ounce) package instant white chocolate flavored pudding and pie filling mix
1 1/2 cups milk
1/4 cup whipping cream
3 (1-ounce) squares semi-sweet baking chocolate
Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into greased and floured 9-inch round cake pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely (about 1 hour).
Meanwhile, combine pudding mix and 1 1/2 cups milk in medium bowl with wire whisk until thickened. Refrigerate until ready to assemble pie.
To assemble, split cake horizontally in half. Place bottom layer on serving platter; spread pudding over top. Place top cake layer over pudding. Refrigerate 1 hour.
Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add chocolate; remove from heat. Stir glaze with wire whisk until smooth. Spread glaze over top of cake just before serving. Store refrigerated.
If you’re not familiar with this East Coast dessert, you might think you were getting a cream pie. Actually, this sweet treat, is layered sponge cake with custard filling and then topped with a chocolate glaze. We gave it a slightly updated flavor and made the cake chocolate and used pudding to simplify the custard filling. Vanilla or French vanilla pudding can also be used for the filling if you can’t find white chocolate pudding. Whether traditional or updated, it’s a favorite.