All-Chocolate Boston Cream Pie

Name: All-Chocolate Boston Cream Pie
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 236.59 ml all-purpose flour; 236.59 ml sugar; 78.78 ml cocoa (best quality); 2.46 ml baking soda; 88.74 ml butter or 88.74 ml margarine, softened; 236.59 ml milk; 1 egg; 4.92 ml vanilla extract; 118.29 ml sugar; 59.14 ml cocoa (best quality); 29.58 ml cornstarch; 354.88 ml light cream; 14.79 ml butter or 14.79 ml margarine; 4.92 ml vanilla extract; 29.58 ml water; 14.79 ml butter or 14.79 ml margarine; 14.79 ml corn syrup; 29.58 ml cocoa (best quality); 177.44 ml powdered sugar; 2.46 ml vanilla extract

Submitted by Annacia

"I found 2 other recipes for this chocolate delight on the site but they both use instant pudding. So, ok, this one is a little more work but you'll find that it makes the best quality cake when you want something special. Prep time includes the time for all 3 steps."

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Ready In:: 1hr 15mins
Ingredients:: 20
Serves:: 8

ingredients

CAKE
236.59 ml all-purpose flour
236.59 ml sugar
78.78 ml cocoa (best quality)
2.46 ml baking soda
88.74 ml butter or 88.74 ml margarine, softened
236.59 ml milk
1 egg
4.92 ml vanilla extract
CHOCOLATE FILLING
118.29 ml sugar
59.14 ml cocoa (best quality)
29.58 ml cornstarch
354.88 ml light cream
14.79 ml butter or 14.79 ml margarine
4.92 ml vanilla extract
SATINY CHOCOLATE GLAZE
29.58 ml water
14.79 ml butter or 14.79 ml margarine
14.79 ml corn syrup
29.58 ml cocoa (best quality)
177.44 ml powdered sugar
2.46 ml vanilla extract

directions

Heat oven to 350°F Grease and flour one 9-inch round baking pan.
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.
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.
CHOCOLATE FILLING.
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.
Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
SATINY CHOCOLATE GLAZE.
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.
Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

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Reviews

I originally came across this recipe on the Hershey website. It is very good....what good be better than chocolate cake combined with chocolate cream pie filling? We enjoyed it immensely for my birthday cake. Thanks for posting!

swissms