All Chocolate Boston Cream Pie Recipe #17646
True chocoholic paradise!
by Mirj
1¼ hours | 45 min prep
SERVES 12
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
- 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.
- 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 (or whipped cream); beat 2 minutes.
- Refrigerate until set, about 5 minutes.
- 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.
- 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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5 stars