Chocolate Belton Cream Pie
"This is actually a cake--a chocolate version of Boston Cream Pie, I created for our daughter-in-law: sure to please any chocoholic!! SO INEXPENSIVE AND EASY TO MAKE!! Layers of rich chocolaty cake, with chocolate pudding in between, covered entirely in Chocolate Fudge Glaze. Delightful, cool way to end a summer meal."
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
14
ingredients
-
Cake
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons vinegar
- 2 teaspoons vanilla
- 1 teaspoon salt
- 6 tablespoons cocoa
- 1⁄2 cup cooking oil
- 2 tablespoons cooking oil
- 2 cups water
-
Pudding
- 3 tablespoons flour
- 3 tablespoons cocoa
- 1 cup sugar
- 1 dash salt
- 2 cups cream
- 1 teaspoon vanilla
-
Fudge Glaze
- 1⁄2 cup butter
- 4 tablespoons cocoa
- 5 tablespoons cream
- 1 lb powdered sugar
directions
- Cake:.
- Spray two 9" round or square cake pans with cooking spray.
- Mix all ingredients together.
- Pour into cake pans.
- Bake at 350 degrees for 30 minutes, or till a toothpick inserted in the center comes out clean.
- Remove from oven.
- Allow to cool.
- Place one layer on cake plate.
- Spread with pudding (see below).
- Top with second layer.
- Pour Fudge Glaze (see below)over the top.
- Refrigerate till serving time.
- PUDDING:.
- Place sugar, flour, salt, cocoa in 2 quart saucepan.
- Whisk till lumps are gone.
- Add cream(may need to add additional cream--some flours have more gluten than others. ALSO, for the entire cake, you may substitute whole milk in place of cream, to reduce calories).
- Whisk till well blended.
- Cook over medium heat till thick and bubbly.
- Remove from heat.
- Add vanilla.
- Stir till well blended.
- Allow to cool.
- Spread over first cake layer.
- Top with second cake layer.
- FUDGE GLAZE:.
- In 2 quart saucepan, melt butter.
- Add cocoa and cream.
- Stir well.
- Cook over medium heat till it bubbles.
- Remove from heat.
- Add powdered sugar.
- Stir till lumps are gone.
- Pour over top of cake, spreading to cover all, allowing it to run down sides.
- Cover cake.
- Place in refrigerator till serving time.
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Reviews
-
I really like the idea of having pudding in the middle of the cake but i took a different glaze as 1lb of powdered sugar seemed a lot to me! It tasted lovely but I found that the cake was a bit too dry...maybe i overcooked it...Its definitely worth making though!!!
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I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in.
I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren.
Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously.
On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic.
The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later.
In nearly every culture, family and food go hand-in-hand in creating those special memories.
Man may be the HEAD of the home, but woman is its HEART!!
