All Chocolate Boston Cream Pie

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
• 1 1/4 cups milk

• 1 (8 ounce) container frozen whipped topping, thawed or 2 cups whipped cream

GLAZE

• 1/2 cup butter
• 1/4 cup cocoa
• 6 tablespoons half-and-half
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract

Directions

1. 1

   Heat oven to 350 degrees.

2. 2

   For cake, combine flour and sugar in large bowl; set aside.

3. 3

   Combine butter, water and cocoa in medium saucepan.

4. 4

   Heat to a boil over medium heat, stirring frequently.

5. 5

   Pour butter mixture over flour mixture; mix well.

6. 6

   Stir in eggs, buttermilk, baking soda and vanilla.

7. 7

   Divide batter between 2 greased 9-inch round cake pans.

8. 8

   Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.

9. 9

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

10. 10

    Cool completely.

11. 11

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

12. 12

    Beat on high speed until thickened, 3 to 4 minutes.

13. 13

    Add whipped topping (or whipped cream); beat 2 minutes.

14. 14

    Refrigerate until set, about 5 minutes.

15. 15

    For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.

16. 16

    Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).

17. 17

    Stir in vanilla.

18. 18

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

19. 19

    Place 1 cake round upside down onto cake platter.

20. 20

    Top with pudding mixture; it will be a thick layer.

21. 21

    Place second cake layer on filling.

22. 22

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

23. 23

    Chill 2 to 4 hours before serving.