Recipes Made with Cake Mixes
Boston Creme Pie
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 egg
- 1/2 teaspoon lemon extract
Filling
- 1 small box regular vanilla pudding (not instant)
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
Chocolate Glaze
- 3 tablespoons cocoa
- 1 tablespoon vegetable oil
- 1 cup sifted confectioners' sugar
- 2 tablespoons boiling water
Instructions
- Mist an 8 inch round cake pan with nonstick cooking spray.
Cake
- Bake the cake in prepared pan according to directions on box, adding an additional egg and lemon extract to batter.
- Let cake cool in pan for about 10 minutes, then remove from pan and cool completely.
Filling
- Prepare pudding according to directions on box, using 1 1/2 cups milk and adding vanilla extract.
- When pudding is ready and still hot, cover with plastic wrap to prevent skin from forming.
- Refrigerate until chilled.
- Split cake into two layers, cover one layer with pudding and replace the top layer.
Chocolate Glaze
- Blend all ingredients in mixing bowl. Beat until smooth.
- Glaze only the top layer of the cake.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
This cake must be kept refrigerated.