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All Chocolate Boston Cream Pie
Ingredients
- 2 c. Each: all-purpose flour, sugar
- 1 c. Each: butter, water
- 1/4 c. Cocoa
- 2 lrg Large eggs, lightly beaten
- 1/2 c. Buttermilk
- 1 tsp Each: baking soda, pure vanilla extract
- 1 pkt (3 7/8 ounces) instant chocolate pudding mix
- 1 1/4 c. Lowfat milk
- 1 ct (8 ounces) frzn whipped topping such as Cold Whip, thawed
- 1/2 c. Butter
- 1/4 c. Cocoa
- 6 Tbsp. Half-and-half
- 1 c. Confectioners' sugar
- 1 tsp Pure vanilla extract
Directions
- Preparation Time: 45 min
- Chilling Time: 2-4 hrs
- Cooking Time: 20-25minutes
- Yield: 12 servings
- 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mix over flour mix; mix well. Stir in Large eggs, buttermilk, baking soda and vanilla.
- Divide batter between 2 greased 9-inch round cake pans. Bake till wooden pick inserted in center comes out clean, 20 to 25 min. Cold in pans 10 min; turn out onto cooling rack. Cold completely.
- 2. For filling, combine pudding mix and lowfat milk in bowl of electric mixer.
- Beat on high speed till thickened, 3 to 4 min. Add in whipped topping; beat 2 min. Chill till set, about 5 min.
- 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla.
- Note: Glaze must be hot when ready to pour over cake.
- 4. Place 1 cake round upside down onto cake platter. Top with pudding mix; it will be a thick layer. Place second cake layer on filling.
- Slowly pour hot glaze over the top; allow it to run down sides. Refrigerate2 to 4 hrs before serving.
- ......... 6 g
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