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FareShare Gazette Recipes -- May 2003 - A's

 

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All Chocolate Boston Cream Pie

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                        * Exported from MasterCook *

                      All Chocolate Boston Cream Pie

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CAKE***
  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
                        ***FILLING***
  1            package  instant chocolate pudding mix -- (3 7/8 oz)
  1 1/4           cups  milk
  8             ounces  frozen whipped topping, thawed
                        ***GLAZE***
     1/2           cup  butter
     1/4           cup  cocoa
  6        tablespoons  half and half
  1                cup  confectioner's sugar
  1           teaspoon  pure vanilla extract

Preparation time: 45 minutes
Chilling time: 2-4 hours
Cooking time: 20-25 minutes

Heat oven to 350F.

1. 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.

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 485 Calories; 26g Fat (45.9% 
calories from fat); 4g Protein; 63g Carbohydrate; 2g Dietary Fiber; 
69mg Cholesterol; 367mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 
0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.

NOTES : 

Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 23 May 2003.
www.fareshare.net

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