All Chocolate Boston Cream Pie

Submitted by Mirj2338

"True chocoholic paradise!"

 

• Ready In: 1hr 10mins
• Ingredients: 17
• 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.

Reviews

[Leta8076]

Can I give this recipe 10 stars! Oh my gosh! This is the best chocolate cake I've ever eaten! The filling is light and creamy, the cake is moist and I love a cold cake! The glaze is just enough rich chocolate to top off a wonderful dessert! Thank you so much Mirjam Dorn! PS: Do heed her warning about mixing the glaze. I had to whisk the devil out of it to get it smooth, but it is soooo worth the effort!

 

[BogeysMom]

Awesome. This lasted less then 24 hours in my house - I got one taste - teenage boys and my husband devoured the rest. Thanks for posting, Mirjam.

 

[BarbaraK]

This cake is beyond compare. It is rich but not overpowering. It is truly delicious and I will certainly make it again. As stated, the cake is so moist. Gosh, it is really excellent and I am so glad I tried it. Good job, as usual, Mirjam. Many thanks!

 

[Ducky]

This is a chocoholics paradise and worth the effort! I made this as a birthday cake for a chocoholic banana cream pie fan and he (and everyone else) loved it. I did have a few issues making it....part of the cake bottoms stuck to the pans and I had to cobble them back together. I used chocolate pudding in the 3.9oz box (makes four 1/2C servings) and it didn't really thicken too much, even after 15 minutes. I marched forward anyway and spooned it onto the cake. There was a good layer of it but then it began to spill down the sides and almost over the plate edge. Before putting on the glaze, I had to scoop up some of the filling and clean the plate (next time I will stop before it starts to spill over). The glaze worked fine and is worth all the stirring because it looks great on the cake. Next time I think I will try the fudge pudding. The chocoholics thank you!