Boston Cream Pie - Better Homes and Gardens

  • Currently 4/5
2 eggs
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter
Vanilla Cream Filling
1 package instant French vanilla pudding mix
1-2/3 cups milk
Chocolate Glaze
1 oz unsweetened chocolate
1 tablespoon butter
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
very hot water
1. For the cake: Grease and flour a 9 x 1-1/2-inch round baking pan. Beat eggs for 4 minutes or until light and lemon-colored. Gradually add sugar, beating until dissolved.
2. In a bowl stir together flour, baking powder, and salt. Add to egg mixture, beating until blended. Heat milk and butter until butter is melted; add to batter, beating until mixed.
3. Turn batter into prepared pan. Bake in a 350 degree F oven for 25 to 30 minutes. Cool 10 minutes. Remove from pan; cool.
4. To make the filling: Prepare the pudding mix according to the package directions except only use 1-2/3 cups milk.
5. To make the chocolate glaze: In a saucepan, melt chocolate and butter over low heat, stirring often. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Beat in 2 teaspoons very hot water. Beat in 3 to 4 teaspoons additional hot water, 1 teaspoon at a time, to make of pouring consistency.
6. Assembly of cake: Split cake horizontally. Fill with vanilla cream filling. Spread chocolate glaze on top layer.

Sherree Wolfgang

Member since Sep 2010

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