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    You are in: Home / Recipes / Easy Boston Cream Cake Recipe
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    Easy Boston Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    15 mins

    1 hr 40 mins

    PRuehrwein's Note:

    **This glaze is the best!! If you are looking for a frosting that is the closest thing to fudge this side of heaven, this is it!

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE (prepared as directed on box)

    • 1 (18 ounce) package yellow cake mix
    • 1 1/4 cups water
    • 1/3 cup vegetable oil
    • 3 eggs

    FILLING

    CHOCOLATE GLAZE

    Directions:

    1. 1
      Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
    2. 2
      Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
    3. 3
      Spread pudding between layers.
    4. 4
      Spread with Chocolate Glaze. Cover and refrigerate.
    5. 5
      Chocolate Glaze: Blend melted butter and cocoa.
    6. 6
      Stir in powdered sugar and vanilla.
    7. 7
      Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
    8. 8
      Beat until smooth and use immediately.

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    Ratings & Reviews:

    • on September 02, 2002

      15

      Directions were extremly hard to follow... I ruined the night because I added the puding mix with the cake mix... need to work on the instructions...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2002

      My teenage daughter was in tears about 5 minutes after she began preparing this recipe. The directions are highly unclear; making the assumption that all cooks already know how to assemble a Boston Cream Cake. My 15 year old daughter began by adding all the first 5 ingredients together in a mixing bowl (an understandable mistake when you read the directions). What a mess! The batter was so thick the mixer was smoking! We saved this fiasco, finally, by adding 3 eggs, 1/3 c. oil and 1/4 cup water to the batter--then baked the glop for about an hour in a bundt pan. The result? A pretty decent light-chocolate pound cake (which, I might add in NO WAY resembles a Boston Cream Pie)! We did, however, use the glaze above to frost the cake. I've recorded my own listing of ingredients & instructions for my daughter's & my newest creation: "MISTAKE CAKE." (Look for it in 'Zaar?) All's well that ends well, however, and I'll get back w/ a proper rating after we try this one again -- first having to dissect, clarify & re-write the instructions as I THINK they are meant. Looking at step 1, for instance, directions say: "Prepare batter for cake layer and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool." Why is there no mention in this entire recipe of the OTHER layer? Are we to leave that one in the pan it was baked? Throw it away? Use as a frisbee? Although my 15 year old daughter is not a seasoned cook, is it too much to ask for crystal-clear directions for ALL of us?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2002

      45

      I made the pudding first - and refrigerated before using. And make the glaze right before ready to use. It is much better if you wait to prepare. Presentation was lovely, and taste was wonderful

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

    Read All Reviews (8)

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    Nutritional Facts for Easy Boston Cream Cake

    Serving Size: 1 (169 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 598.7
     
    Calories from Fat 231
    38%
    Total Fat 25.7 g
    39%
    Saturated Fat 4.8 g
    24%
    Cholesterol 75.3 mg
    25%
    Sodium 708.3 mg
    29%
    Total Carbohydrate 85.5 g
    28%
    Dietary Fiber 1.9 g
    7%
    Sugars 57.6 g
    230%
    Protein 7.4 g
    14%

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