Boston Cream Pie
6 photos of Boston Cream Pie
By
Carol Junkins
@CarolAJ
1
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 !
Give it a try or make the mini cupcakes for a buffet treat !
This recipe came from Kraft foods !
Ingredients
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1 pkg3.4 oz. jello vanilla flavor instant pudding
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1 cplus 2 tbsp. cold milk divided
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1 1/2 cthawed cool whip whipped topping
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1round yellow cake layer (8 or 9 inch)
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1square baker's unsweetened chocolate
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1 Tbspbutter
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3/4 cpowdered sugar
How to Make Boston Cream Pie
- Beat 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.
- Stack cake layers on plate, spreading pudding mixture between layers with serrated knife.
- Microwave 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. - NOTE:
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. - TO 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,
