Boston Cream Pie

READY IN: 1hr 55mins




  • 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.
  • Refrigerate.
  • 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.