Cake Recipes

All Chocolate Boston Cream Cake

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  • 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


  • 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


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


  1. Heat oven to 350 degrees F.


  1. Combine flour and sugar in large bowl; set aside.
  2. 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.
  3. 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 for 10 minutes; turn out onto cooling rack. Cool completely.


  1. Filling: Combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes.
  2. Add whipped topping; beat for 2 minutes. Refrigerate until set, about 5 minutes.


  1. 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.)
  2. 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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