Boston Cream Pie
User Reviews
4.6
Boston Cream Pie
Description
This Boston Cream Pie combines a classic yellow cake base with a luscious filling made from instant vanilla pudding whipped together with cream to create a smooth, airy texture. The two cake layers are separated by this creamy filling, giving a pleasant contrast between soft cake and delicate cream. The chocolate glaze on top is prepared by melting unsweetened baking chocolate with butter, then blending in powdered sugar and milk for a glossy finish that sets well but remains soft enough to cut through easily.
The pie is assembled by layering the pudding filling between the cake rounds, then quickly topping with the chocolate glaze so it can drip down the sides attractively. Once chilled for at least an hour, the glaze firms up and the flavors meld. This dessert delivers a satisfying mix of textures and flavors without being overly complicated.
Because the recipe uses a boxed cake mix combined with instant pudding and whipped topping, it simplifies preparation while still producing a homemade-tasting result. The chocolate glaze adds a touch of richness to finish the dish. This Boston Cream Pie can be sliced and served chilled, ideal as a sweet centerpiece for gatherings or casual dinners.
The notes indicate the recipe came from a friend named Bridian, and emphasize thoroughly greasing or lining pans to prevent sticking. Chilling the cake after glazing helps set the chocolate layer for neat slices. Consider doubling the glaze ingredients if a thicker chocolate topping is preferred.
Ingredients
For the cake:
- 1 yellow cake mix (and ingredients called for on the package)
Filling:
- 1 cup milk cold
- 1 (3.4 ounce) instant vanilla pudding mix
- 1 1/2 /2 cups Whipped Cream Cool Whip brand or homemade
Chocolate Glaze: (If you want a thicker layer you could double this)
- 1 (1 ounce square) unsweetened baking chocolate coarsely chopped
- 1 tablespoon butter unsalted
- 3/4 /4 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
- Beat 1 cup of milk and pudding mix in a medium bowl with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between the first and second cake layer.
- For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides of the cake. Refrigerate at least one hour before serving.
Notes
- Make sure to thoroughly grease or line cake pans to prevent sticking when baking the yellow cake.
- Allow the cake layers to cool completely before assembling with the pudding and whipped cream filling.
- Spread the chocolate glaze immediately after melting to ensure it drips down the sides smoothly.
- Refrigerate the completed cake for at least an hour to let the glaze set for clean slicing.
- Doubling the chocolate glaze ingredients will create a thicker, richer topping if desired.
User Reviews
Overall Rating
4.6
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