Print Recipe

All Chocolate Boston Cream Cake

RG

Ingredients

Cake

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

Filling

  • 1 (3 7/8 ounce) box instant chocolate pudding mix
  • 1 1/4 cup milk
  • 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed

Glaze

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 6 tablespoons half-and-half
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Instructions

  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.




Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips