San Francisco Meets Boston Cream Pie

Caroline Cooks's Note:

Easy and a family and guest-pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer after spreading pudding filling! So simple; so yummy! Cooking time does not include refrigerated time. Note: Several reviewer have commented on the glaze "setting up" fast. Best to assemble while the cake layers are at room temp, for best results.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 (9 ounce) package jiffy yellow cake mix
• 1 (3 ½ ounce) package vanilla instant pudding mix
• 1 cup milk
• ¾ cup half-and-half cream
• glaze
• 1 ½ ounces ghirardelli dark chocolate
• 2 tablespoons unsalted butter
• ¼ cup powdered sugar
• ¼ teaspoon vanilla
• 2 tablespoons half-and-half cream

Directions:

1. Prepare cake according to directions; baking in greased and lightly floured 8” round cake pan.
2. When baked, let stand 5 minutes, then remove from pan and cool on wire rack.
3. Prepare pudding mix according to directions, using 1 milk and 3/4 cup Half/Half; cover and chill while preparing glaze.
4. Glaze-In small saucepan, cook chocolate and butter on low heat till melted.
5. Stir in sugar, vanilla and milk, cook to spreading consistency (like syrup).
6. To assemble pie-Cut layer of baked cake in two equal halves. (Cooks note:—take a long length of strong sewing thread, wrap around fingers on both hands; hold taut on either side of layer and move carefully at same height through cake layer.).
7. Set top aside.
8. Carefully spread pudding mixture over bottom layer to edges.
9. Top with second layer and press to set. Spread very warm glaze on top of pie, letting glaze flow down in a few places on sides.
10. Cover and refrigerate until ready to serve. Cover & refrigerate left-over pie.

Reviews

[Baby Kato]

This was wonderful Caroline. So quick and easy to make. Just what the doctor ordered. It was my dh's birthday, and Boston Cream Pie was his pick. I used chocolate pudding, dh's preference and topped with a really good extra fine, extra dark chocolate. This beautiful dessert was amazing. The texture and flavor were spot on. I took the cake out of the fridge 1/2 hour before I was ready to serve, so that the rich, sweet, chocolate glaze could soften.Thank you so much for sharing this treasure, that I will make again. :)

[sprue]

i chose the glaze from this recipe for my cake because of the photo but i didnt to get the same results i was not happy with mine. first it was so thin so i added some more pwd sugar but when i poured it on it looked gross like chocolate vomit and hardened like a rock. i had to find another recipes glaze to make and pour over the whole think so it was not ruined but i did not care for this glaze at all. too fickle.

[Chef #309384]

Excellant cake/pie I made 2 due to DD needed it for a project at school so we test drove this recipe on the family. The pudding was not thick enough so added whipped cream on the first cake to make it thicker . Layers slid when we cut the cake. so second cake I made my own pudding from scratch and consistancy was much better. Overall I will try this again.