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All Chocolate Boston Cream Pie

A home-style All Chocolate Boston Cream Pie made with Each All Purpose Flour Sugar, Each Butter Water, Cocoa, Eggs Lightly Beaten, and Buttermilk. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 cup
• 1/4 cup
• 2
• 1/2 cup
• 1 tsp
• 1 pkg
• 1 1/4 cup
• 1/2 cup
• 1/4 cup
• 6 tbsp
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Heat oven to 350 degrees.

2. 2

   For cake, combine flour and sugar in large bowl; set aside.

3. 3

   Combine butter, water and cocoa in medium saucepan.

4. 4

   Heat to a boil over medium heat, stirring frequently.

5. 5

   Pour butter mixture over flour mixture; mix well.

6. 6

   Stir in eggs, buttermilk, baking soda and vanilla.

7. 7

   Divide batter between 2 greased 9-inch round cake pans.

8. 8

   Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.

9. 9

   Cool in pans 10 minutes; turn out onto cooling rack.

10. 10

    Cool completely.

11. 11

    2. For filling, combine pudding mix and milk in bowl of electric mixer.

12. 12

    Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.

13. 13

    For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.

14. 14

    Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).

15. 15

    Stir in vanilla.

16. 16

    Place 1 cake round upside down onto cake platter.

17. 17

    Top with pudding mixture; it will be a thick layer.

18. 18

    Place second cake layer on filling.

19. 19

    Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before serving.

20. 20

    ......... 6 g on Nov 10, 1997