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chocolate filled boston cream pie

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review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From a Hershey's cookbook.

yield 10 -12
cook time 35 Min
method Bake

Ingredients For chocolate filled boston cream pie

  • 2 c
    all purpose flour
  • 1 1/2 c
    sugar
  • 3 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 1/4 c
    butter, softened
  • 1/4 c
    shortening
  • 1 c
    milk
  • 3
    eggs
  • 1 tsp
    vanilla
  • chocolate cream filling (below)
  • chocolate glaze (below)
  • FOR CHOCOLATE CREAM FILLING
  • 2/3 c
    sugar
  • 2 Tbsp
    cornstarch
  • 1/8 tsp
    salt
  • 1 1/2 c
    milk
  • 2
    egg yolks, slightly beaten
  • 1 oz
    unsweetened baking chocolate, broken into pieces
  • 2 tsp
    vanilla
  • FOR CHOCOLATE GLAZE
  • 1/4 c
    sugar
  • 1 Tbsp
    cornstarch
  • dash salt
  • 1/3 c
    water
  • 1 oz
    unsweetened baking chocolate
  • 1 Tbsp
    butter
  • 1/2 tsp
    vanilla

How To Make chocolate filled boston cream pie

  • 1
    Combine all ingredients except Chocolate Cream Filling and Chocolate Glaze in large mixer bowl. Blend 30 seconds on low speed; beat 3 minutes on high speed. Pour into two greased and floured 9 inch layer pans. Bake at 350 for 30-35 minutes. Cool 10 minutes; remove from pans. Cool completely.
  • 2
    Meanwhile, prepare Chocolate Cream Filling: Combine sugar, cornstarch, and salt in medium saucepan; gradually add milk and egg yolks. Add baking chocolate. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute or until chocolate flecks disappear. remove from heat; add vanilla. Pour into bowl; press plastic wrap directly onto face. Cool; chill. Place one cake layer on serving plate; spread with filling. Top with second cake layer; refrigerate.
  • 3
    Prepare Chocolate Glaze: Combine sugar, cornstarch, salt, and water in small mixing bowl; set aside. Melt baking chocolate with butter in small saucepan over low heat. Add sugar water mixture and bring to a boil, stirring constantly. Remove from heat; add vanilla. Spoon hot glaze on top of cake, allowing glaze to drizzle down side. Chill before serving. Refrigerate any remaining glaze.
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