Boston Cream Pie

Serves 6-8
1 (9 ounce) package jiffy yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup milk
3⁄4 cup half-and-half cream
1 1⁄2 ounces ghirardelli dark chocolate
2 tablespoons unsalted butter
1⁄4 cup powdered sugar
1⁄4 teaspoon vanilla
2 tablespoons half-and-half cream


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.
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