San Francisco Meets Boston Cream Pie

READY IN: 35mins




  • Prepare cake according to directions; baking in greased and lightly floured 8” round cake pan.
  • When baked, let stand 5 minutes, then remove from pan and cool on wire rack.
  • Prepare pudding mix according to directions, using 1 milk and 3/4 cup Half/Half; cover and chill while preparing glaze.
  • Glaze-In small saucepan, cook chocolate and butter on low heat till melted.
  • Stir in sugar, vanilla and milk, cook to spreading consistency (like syrup).
  • 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.).
  • Set top aside.
  • Carefully spread pudding mixture over bottom layer to edges.
  • 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.
  • Cover and refrigerate until ready to serve. Cover & refrigerate left-over pie.