All Chocolate Boston Cream Pie |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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True chocoholic paradise! Ingredients:
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 |
1 package instant chocolate pudding mix |
1 1/4 cups milk |
1 (8 ounce) container frozen whipped topping, thawed or 2 cups whipped cream |
1/2 cup butter |
1/4 cup cocoa |
6 tablespoons half-and-half |
1 cup confectioners' sugar |
1 teaspoon pure vanilla extract |
Directions:
1. Heat oven to 350 degrees.
2. For cake, combine flour and sugar in large bowl; set aside.
3. Combine butter, water and cocoa in medium saucepan.
4. Heat to a boil over medium heat, stirring frequently.
5. Pour butter mixture over flour mixture; mix well.
6. Stir in eggs, buttermilk, baking soda and vanilla.
7. Divide batter between 2 greased 9-inch round cake pans.
8. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.
9. Cool in pans 10 minutes; turn out onto cooling rack.
10. Cool completely.
11. For filling, combine pudding mix and milk in bowl of electric mixer.
12. Beat on high speed until thickened, 3 to 4 minutes.
13. Add whipped topping (or whipped cream); beat 2 minutes.
14. Refrigerate until set, about 5 minutes.
15. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
16. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
17. Stir in vanilla.
18. Note: Glaze must be warm when ready to pour over cake.
19. Place 1 cake round upside down onto cake platter.
20. Top with pudding mixture; it will be a thick layer.
21. Place second cake layer on filling.
22. Slowly pour warm glaze over the top; allow it to run down sides.
23. Chill 2 to 4 hours before serving.
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