All Chocolate Boston Cream Pie Recipe
- 2 c. Each: all-purpose flour, sugar
- 1 c. Each: butter, water
- 1/4 c. Cocoa
- 2 lrg Large eggs, lightly beaten
- 1/2 c. Buttermilk
- 1 tsp Each: baking soda, pure vanilla extract
- 1 pkt (3 7/8 ounces) instant chocolate pudding mix
- 1 1/4 c. Lowfat milk
- 1 ct (8 ounces) frzn whipped topping such as Cold Whip, thawed
- 1/2 c. Butter
- 1/4 c. Cocoa
- 6 Tbsp. Half-and-half
- 1 c. Confectioners' sugar
- 1 tsp Pure vanilla extract
- Preparation Time: 45 min
- Chilling Time: 2-4 hrs
- Cooking Time: 20-25minutes
- Yield: 12 servings
- 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 mix over flour mix; mix well.
- Stir in Large eggs, buttermilk, baking soda and vanilla.
- Divide batter between 2 greased 9-inch round cake pans.
- Bake till wooden pick inserted in center comes out clean, 20 to 25 min.
- Cold in pans 10 min; turn out onto cooling rack.
- Cold completely.
- 2.
- For filling, combine pudding mix and lowfat milk in bowl of electric mixer.
- Beat on high speed till thickened, 3 to 4 min.
- Add in whipped topping; beat 2 min.
- Chill till set, about 5 min.
- 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 hot when ready to pour over cake.
- 4.
- Place 1 cake round upside down onto cake platter.
- Top with pudding mix; it will be a thick layer.
- Place second cake layer on filling.
- Slowly pour hot glaze over the top; allow it to run down sides.
- Refrigerate2 to 4 hrs before serving.
- ......... 6 g
flour, butter, cocoa, eggs, buttermilk, baking soda, chocolate pudding, milk, butter, cocoa, confectioners, vanilla
Taken from cookeatshare.com/recipes/all-chocolate-boston-cream-pie-63295 (may not work)