Recipes Included On This Page All Chocolate Boston Cream Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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