All Chocolate Boston Cream Pie
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All Chocolate Boston Cream Pie
  Chocolate    Pie    Creams  
Last updated 6/12/2012 1:03:30 AM. Recipe ID 27477. Report a problem with this recipe.
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      Title: All chocolate boston cream pie
 Categories: None
      Yield: 1 Servings
 
----------------------------CAKE---------------------------------
      2 c  Each: all-purpose flour;
           -sugar
      1 c  Each: butter; water
    1/4 c  Cocoa
      2 lg Eggs; lightly beaten
    1/2 c  Buttermilk
      1 ts Each: baking soda; 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, thawed

---------------------------GLAZE--------------------------------
    1/2 c  Butter
    1/4 c  Cocoa
      6 tb Half-and-half
      1 c  Confectioners' sugar
      1 ts Pure vanilla extract
 
  Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time:
  20-25 minutes 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 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 g
  




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Recipe ID 27477 (Apr 03, 2005)

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