All Chocolate Boston Cream Pie

READY IN: 1hr 10mins
Recipe by Mirj2338

True chocoholic paradise!

Top Review by Leta8076

Can I give this recipe 10 stars! Oh my gosh! This is the best chocolate cake I've ever eaten! The filling is light and creamy, the cake is moist and I love a cold cake! The glaze is just enough rich chocolate to top off a wonderful dessert! Thank you so much Mirjam Dorn! PS: Do heed her warning about mixing the glaze. I had to whisk the devil out of it to get it smooth, but it is soooo worth the effort!

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. For cake, combine flour and sugar in large bowl; set aside.
  3. Combine butter, water and cocoa in medium saucepan.
  4. Heat to a boil over medium heat, stirring frequently.
  5. Pour butter mixture over flour mixture; mix well.
  6. Stir in eggs, buttermilk, baking soda and vanilla.
  7. Divide batter between 2 greased 9-inch round cake pans.
  8. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes.
  9. Cool in pans 10 minutes; turn out onto cooling rack.
  10. Cool completely.
  11. For filling, combine pudding mix and milk in bowl of electric mixer.
  12. Beat on high speed until thickened, 3 to 4 minutes.
  13. Add whipped topping (or whipped cream); beat 2 minutes.
  14. Refrigerate until set, about 5 minutes.
  15. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
  16. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
  17. Stir in vanilla.
  18. Note: Glaze must be warm when ready to pour over cake.
  19. Place 1 cake round upside down onto cake platter.
  20. Top with pudding mixture; it will be a thick layer.
  21. Place second cake layer on filling.
  22. Slowly pour warm glaze over the top; allow it to run down sides.
  23. Chill 2 to 4 hours before serving.

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