Drema's "Boston Cream Cake"

Drema's Boston Cream Cake

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Drema Bryant


A gorgeous and divine cake that will get you rave's.

A co-worker shared this with me back in the 90's and I wanted to share it with you.

I hope you enjoy!


★★★★★ 1 vote

30 Min


  • 2 pkg
    french vanilla pudding, instant
  • 2 c
  • 1 medium
    cool whip
  • 1 box
    honey graham crakcers, unbroken

  • 1 c
    granulated sugar
  • 1/3 c
    cocoa powder
  • 1/4 c
    evaporated milk
  • 1/2 stick
    butter, unsalted
  • 1 tsp
    pure vanilla extract

How to Make Drema's "Boston Cream Cake"


  1. Spray a large baking dish (approximately 10 x 14) with non-stick coating lightly. Wipe excess clean with paper towel. Set aside. We will be layering shortly.
  2. In top of double boiler combine sugar,cocoa and butter, gradually add in evaporated milk stirring well until comes to a boil. Remove from heat and beat in vanilla. Should be a smooth glossy icing. Set aside.
  3. Beat pudding mix thoroughly on high with 2 cups of milk until thick. Gently fold into large mixing bowl with cool whip . Set aside.
  4. To start layering place first layer of graham crackers (unbroken) into baking dish.

    Pour a thin layer of chocolate mixture over crackers gently spreading with apatula.

    Scoop and spread the pudding mixture next (careful to not disturb chocolate.

    Add another layer of graham crackers and press gently. Pour chocolate mixture spreading to edges thinly again. Scoop or pour more pudding mixture spreading evenly.

    Repeat ending with plenty of chocolate for icing. I tend to make this about 1/2" thick and spread to make glossy smooth, flat finish!

    Cover and chill in fridge for several hours before serving (or longer)

    Option: Sprinkle 1 cup of chopped pecans if so desired. Yummy!


Printable Recipe Card

About Drema's "Boston Cream Cake"

Course/Dish: Cakes Chocolate

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