Boston Cream Pie

6
Carol Junkins

By
@CarolAJ

Always loved this cake and so easy to make, I remember my mom making it for a special treat.

Give it a try or make the mini cupcakes for a buffet treat !

This recipe came from Kraft foods !

Rating:

★★★★★ 2 votes

Comments:
Serves:
10
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

1 pkg
3.4 oz. jello vanilla flavor instant pudding
1 c
plus 2 tbsp. cold milk divided
1 1/2 c
thawed cool whip whipped topping
1
round yellow cake layer (8 or 9 inch)
1
square baker's unsweetened chocolate
1 Tbsp
butter
3/4 c
powdered sugar

How to Make Boston Cream Pie

Step-by-Step

  • 1Beat pudding mix and 1 cup milk in medium bowl with whisk 2 minutes. Stir in Cool Whip, let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
  • 2Stack cake layers on plate, spreading pudding mixture between layers with serrated knife.
  • 3Microwave chocolate and butter in medium microwaveable bowl on High 1 minute or until butter is melted, stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk, mix well. Spread over cake.
    Refrigerate 1 hour.
  • 4NOTE:
    Use a 2-layer cake mix to bake 2 (8 or 9 inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.
  • 5TO MAKE CUPCAKES:
    1pkg. (2-layer size) yellow cake mix
    1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    1cup cold milk
    1-1/2cups thawed COOL WHIP Whipped Topping, divided
    4squares BAKER'S Semi-Sweet Chocolate
    make it
    HEAT oven to 350ºF.

    PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely.

    BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.

    MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min,

Printable Recipe Card

About Boston Cream Pie

Course/Dish: Cakes, Puddings, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy




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