Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / All Chocolate Boston Cream Pie Recipe
    Lost? Site Map

    All Chocolate Boston Cream Pie

    All Chocolate Boston Cream Pie. Photo by Baby Kato

    1/3 Photos of All Chocolate Boston Cream Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    Kittencalskitchen's Note:

    This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric





    1. 1
      Set oven to 350°F.
    2. 2
      Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
    3. 3
      For the cake; in a large bowl combine the flour and sugar; set aside.
    4. 4
      In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
    5. 5
      Pour the chocolate mixture over the flour mixture; whisk to combine completely.
    6. 6
      Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
    7. 7
      Divide the batter evenly between the cake pans.
    8. 8
      Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
    9. 9
      Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
    10. 10
      For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
    11. 11
      Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
    12. 12
      For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
    13. 13
      Place 1 cake round upside down onto a cake platter or large plate.
    14. 14
      Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
    15. 15
      Place the second layer over the top of the pudding mixture.
    16. 16
      Allow the glaze to cool just slightly until a thick pourable texture is achieved.
    17. 17
      Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
    18. 18
      Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.

    Ratings & Reviews:

    • on March 29, 2010

      made a regular boston creme pie but the glaze i made was a disaster so i made the glaze from this one and it was perfect. i even cut the recipe in half and it was the perfect amount and perfect consistency. the glaze definatly gets 5 stars.. i havnt tried the cake yet but it looks great. thanks for saving my cake with this glaze.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2007


      The filling in this pie was amazing! I have used the filling for cream puffs as well and they are always a hit. All though the cake was moist, it was not as chocolatey as I was hoping. Also, although the glaze needs to be warm to pour, if it is too warm it will drip everywhere and make a mess! I will use a pan or plate with higher sides next time. Thanks for the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2011


      Made this yesterday for a dinner party last night. From top to bottom, this cake is absolutely wonderful!. I'm writing this now, trying to not grab a piece for breakfast! Thank you so much for this recipe! Amazing!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for All Chocolate Boston Cream Pie

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 913.2
    Calories from Fat 457
    Total Fat 50.8 g
    Saturated Fat 33.1 g
    Cholesterol 159.8 mg
    Sodium 716.7 mg
    Total Carbohydrate 110.9 g
    Dietary Fiber 3.0 g
    Sugars 79.6 g
    Protein 8.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes