All Chocolate Boston Cream Pie

True chocoholic paradise!

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• CAKE

• 2  cups all-purpose flour
• 2  cups sugar
• 1  cup butter
• 1  cup water
• 1⁄4 cup  cocoa
• 2  large eggs, lightly beaten
• 1⁄2 cup buttermilk
• 1  teaspoon baking soda
• 1  teaspoon pure vanilla extract

• FILLING

• 1  package instant chocolate pudding mix
• 1 1⁄4 cups milk
• 1 (8 ounce) container  frozen whipped topping, thawed or 2 cups whipped cream

• GLAZE

• 1⁄2 cup butter
• 1⁄4 cup  cocoa
• 6  tablespoons half-and-half
• 1  cup confectioners' sugar
• 1  teaspoon pure vanilla extract

Directions

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.