Boston Cream Pie
photo by Baby Kato
- Ready In:
- 1hr 55mins
- 3⁄4 cup butter, softened
- 1 1⁄2 cups sugar
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 4 large eggs
- 2 1⁄4 cups flour
- 1 cup milk
- 1 (3 ounce) box vanilla pudding mix
- 1 large egg yolk
- 1 1⁄2 cups milk
- 1⁄2 cup bittersweet chocolate or 1/2 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- Heat oven to 350 degrees.
- You'll need two 9x2 inch round cake pans coated with nonstick spray.
- Line bottoms with wax paper, spray paper.
- Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each.
- On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
- Divide between prepared pans.
- Bake 25 minutes or until a pick inserted in centers comes out clean.
- Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
- Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
- Cook over medium heat, stirring, until mixture comes to a boil.
- Pour into a bowl; place plastic wrap directly onto custard surface.
- Chill 30 minutes or until thickened.
- Assemble: Stir or whisk custard until smooth.
- Place one cake layer on serving plate; spread custard over top.
- Top with remaining cake layer, rounded side up.
- Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
- Spread glaze over top of cake, allowing some to drip down sides.
- Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
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This was a beautiful addition to our Easter table, and it received great reviews from everyone who had a piece. I wish the cake had been a little spongier, to absorb more of the filling. The cake was a bit dense and dry. I made the cakes and filling a day before. I increased the chocolate in the glaze and added a bit more corn syrup to compensate, because I wanted a thick amount of topping. I didn't know whether to buy Instant vanilla pudding or cook-n-serve; I bought instant and then it seemed like that was wrong, so I just made the pudding according to package directions. Overall this dessert was a success, but I feel like it could use just a bit of tweaking. Thanks for posting!
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I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!