All Chocolate Boston Cream Pie

by Kathleen Morrison

Prep time: 0:45

Servings: 12 servings

INGREDIENTS

2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup water
1/4 cup cocoa
2 large eggs, lightly beaten
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. pure vanilla extract

Filling:
1 pkg. (3-7/8 oz.) instant chocolate pudding mix
1-1/4 cups milk
1 container (8 oz.) frozen whipped topping, thawed

Glaze:
1/2 cup butter
1/4 cup cocoa
6 tbsp. half and half
1 cup confectioner's sugar
1 tsp. pure vanilla extract

INSTRUCTIONS

Heat oven to 350°F. For cake, combine flour and sugar in large bowl; set aside.

Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely.

For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.

For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla.

Note: Glaze must be warm when ready to pour over cake.

Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides.

Chill 2 to 4 hours before serving.

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