By Carol Hamilton
from Jonesboro, IN
I actually used 3 recipes to make this cake . My family all love it and it is so easy to make and looks amazing when you serve it. I think the secret is in the filling . It is so so good I normally eat some of it like pudding.This filling is also great for Coconut Cream Pie and Banana cream Pie - and it would make great Cream Puffs !
Ingredients For carol's boston cream pie
1 box
yellow cake mix ( i use duncan hines )
3/4 tsp
pure vanilla extract
1 1/2 c
confectioners' sugar
1/2 tsp
pure vanilla extract
How To Make carol's boston cream pie
1
Prepare cake mix according to package . Bake in 2 round greased cake pans ( 9 inch)) . Cook . Cut one of the layers in 1/2 - use the other layer for another recipe.
2
In saucepan combine 3/4 cup granulated sugar; 3Tab cornstarch, dash salt . Gradually stir in 2 cups milk . Bring to boil stirring until smoother . Have 3 egg yolks in small bowl. Quickly add some of the hot liquid to yolk and mix . Then add to pan . Cook on low 3 minutes until thick . Take off stove and add in 3/4 tsp vanilla and 1/4 tsp almond. Cool . On the split cake put on the filling . It will be rather thick and large amount . I use most of it but the filling is so good I often eat some of it while making :) .
3
Make your Glaze . Using 3 tab water, and 2 tab butter in saucepan . Boil. Add 3 tab Cocoa . Take off heat and beat in the powdered sugar and 1/2 tsp vanilla . Cool slightly and pour over cake. Be prepared for compliments !!
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Super easy recipe for Boston Cream Pie! Plus, make sure you check out my favorite tip about getting better cakes from a cake mix!
Cake Mix Trick
This tip will improve your cake mix. I found this trick in the comments of a post on Tidy Mom, from a pastry chef named Shelly. (Thanks!) Look at the directions on the cake mix box…
- Add one more egg (or add two additional if you want it to be really rich)
- Double the oil amount, but use melted butter instead of oil
- Use milk instead of water
Using this cake mix trick seems to add a little more flavor and often makes the cake a little more dense. Of course, results may vary depending on the cake mix. So far I’ve had great success using this tip with several different mixes. A fun, easy way to change up your usual cake mix.
Easy Boston Cream Pie Recipe
This is a simple and easy recipe, plus it looks beautiful with that smooth chocolate glaze dripping down the sides and it tastes really good too.
I use cake strips around the 9-inch round pans to help the cake bake evenly and flat. Not necessary, but the strips do prevent doming and make it really easy to stack cake layers.
All you need for the cake is a yellow cake mix, milk, eggs, and butter.
The creamy filling is vanilla pudding mix mixed with milk.
The dark chocolate glaze is unsweetened chocolate, butter, powdered sugar, vanilla, and water.
This Boston Cream Pie is a lovely, delicious cake that is so much easier to make than it looks! Perfect for holidays, parties, birthdays, and family gatherings. Enjoy!
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Check out all our tasty cake and cupcake recipes here!
- 18 ¼ oz package yellow cake mix
- 1 ½ cups cold milk
- 3.4 oz package instant vanilla pudding mix
- 2 ounces unsweetened chocolate
- 2 tablespoons butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons hot water
Prepare cake batter according to package directions. If desired, adjust the cake mix instructions by adding one additional egg, double the oil amount, but use melted butter instead of oil, and use milk in place of the water. Divide batter between two greased and floured 9-inch round baking pans.
Bake at 350°F/175°C for 28-33 minutes, or until a toothpick inserted into the center comes out clean. May take longer to bake than box instructions. Let cool.
Whisk or beat the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave or saucepan, melt chocolate and butter over medium-low heat; stir until smooth. Stir in powdered sugar, vanilla and enough water to achieve a thick glaze; set aside.
To assemble, place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down the sides of cake. Refrigerate until serving.
Calories: 257kcal | Carbohydrates: 48g | Protein: 3g | Fat: 7g | Sodium: 345mg | Fiber: 1g | Sugar: 30g