Print Recipe

All Chocolate Boston Cream Cake

Ingredients

Cake

Filling

Glaze

Method

  1. Heat oven to 350 degrees F.
  2. Cake: Combine flour and sugar in large bowl; set aside.
  3. 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 extract.
  4. 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.
  5. Filling: Combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes.
  6. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.
  7. 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 extract. ( Note: Glaze must be warm when ready to pour over cake.)
  8. 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 for 2 to 4 hours before serving.

Posted by bettyboop50 at Recipe Goldmine April 28, 2001.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.