Monday, December 22, 2008

Boston Cream Pie

I made this last year for Christmas Eve dessert. We were going to church in the afternoon and then heading straight to my father-in-law's for dinner. I had to make something that could sit in the van during mass and make it easily to his house. This is one of those super simple recipes that tastes great and looks impressive as well. If you are looking for a dessert last minute that is not too time consuming, this is the one.

Boston Cream Pie

1 pkg. (18-1/4 ounces) yellow cake mix
1 1/2 cups cold milk
1 pkg. (3.4 ounces) instant vanilla pudding mix
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons butter
1 cup powdered sugar
1/2 tsp. vanilla extract
2 to 3 tablespoons hot water

Preheat oven to 350ºF.

Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.

Bake for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.

In a microwave, melt chocolate and butter; stir until smooth. Stir in powdered sugar, vanilla and enough water to achieve a thick glaze; set aside.

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 sides of cake. Refrigerate until serving.

My family really enjoyed this recipe, and I enjoyed that it didn't take all day in the kitchen to make!

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