Chocolate Boston Cream Pie


Vanilla or French vanilla pudding can also be used for the filling if you can?t find white chocolate pudding.

Cake Ingredients:
1 cup all-purpose flour
3/4 cup sugar
1/2 cup milk
1/3 cup butter, softened*
1/3 cup unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda

Filling Ingredients:
1 (3.3-ounce) package instant white chocolate flavored pudding and pie filling mix
1 1/2 cups milk

Glaze Ingredients:
1/4 cup heavy whipping cream
3 (1-ounce) squares semi-sweet baking chocolate

Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased and floured 9-inch round cake pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely (about 1 hour).

Meanwhile, combine pudding mix and 1 1/2 cups milk in medium bowl with wire whisk until thickened. Refrigerate until ready to assemble pie.

To assemble, split cake horizontally in half. Place bottom layer on serving platter; spread pudding over top. Place top cake layer over pudding. Refrigerate 1 hour.

Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add chocolate; remove from heat. Stir glaze with wire whisk until smooth. Spread glaze over top of cake just before serving. Store refrigerated.

All-Chocolate Boston Cream Pie

1 cup all-purpose flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
CHOCOLATE FILLING(recipe follows)

  1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

  2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

  4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.


1/2 cup sugar
1/4 cup cocoa
2 tablespoons cornstarch
1-1/2 cups (1-1/2 pt.) light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.


2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.