All Chocolate Boston Cream Cake
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
- Heat oven to 350 degrees F.
- 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 extract.
- 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.
- 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.
- 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.)
- 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.
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