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Boston Cream Pie

Boston Cream Pie


  • 1 package yellow cake mix
  • One 3.4-ounce instant vanilla pudding mix
  • 2-3 Tablespoons hot water
  • 2 Ounces unsweetened chocolate
  • 2 Tablespoons butter
  • 1/2 Teaspoon vanilla extract
  • 1 Cup confectioners' sugar
  • 1 1/2 Cup cold milk


Preheat the oven to 350 degrees.

Prepare a cake mix batter according to package directions. Pour into 2 greased and floured 9-inch round baking pans.

Bake for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cake from pans to wire racks to cool completely.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.

In a microwave, melt the chocolate and butter and stir until smooth. Stir in confectioners' sugar, vanilla, and enough water to achieve a thick glaze, and set aside.

Place 1 cake layer on a serving plate and spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Nutritional Facts


Calories Per Serving438

Folate equivalent (total)75µg19%

Riboflavin (B2)0.3mg14.8%

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