The best delicious Boston Cream Pie Iii (chocolate) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Boston Cream Pie Iii (chocolate) recipe today!
Hello my friends, this Boston Cream Pie Iii (chocolate) recipe will not disappoint, I promise! Made with simple ingredients, our Boston Cream Pie Iii (chocolate) is amazingly delicious, and addictive, everyone will be asking for more Boston Cream Pie Iii (chocolate).
What Makes This Boston Cream Pie Iii (chocolate) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Boston Cream Pie Iii (chocolate).
Ready to make this Boston Cream Pie Iii (chocolate) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
—Cake—
2 c All-purpose flour
2 c Sugar
1 c Butter
1 c Water
1/4 c Cocoa
2 lg Eggs; lightly beaten
1/2 c Buttermilk
1 ts Baking soda
1 ts Pure vanilla extract
—Filling—
1 pk (3 7/8 ounces) instant
-chocolate pudding mix
1 1/4 c Milk
1 Container; (8 ounces) frozen
-whipped topping such as
-Cool-Whip
—Glaze—
1/2 c Butter
1/4 c Cocoa
6 tb Half-and-half
1 c Confectioners’ sugar
1 ts Pure vanilla extract
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 serving.
Nutrition information per serving: Calories …… 400 Fat ………… 27
g Cholesterol .. 105 mg Sodium ….. 530 mg Carbohydrates .. 38 g Protein
……… 6
Yields
16 Servings
Leave a Reply