Boston cream pie iii (chocolate)
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Boston cream pie iii (chocolate)
  Pie    Chocolate    Cakes    Creams  
Last updated 6/12/2012 1:09:49 AM. Recipe ID 36870. Report a problem with this recipe.
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      Title: Boston cream pie iii (chocolate)
 Categories: Cakes, Desserts
      Yield: 16 Servings
      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
      1 pk (3 7/8 ounces) instant
           -chocolate pudding mix
  1 1/4 c  Milk
      1    Container; (8 ounces) frozen
           -whipped topping such as
    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
  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

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Recipe ID 36870 (Apr 03, 2005)

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