For everyone who entered the giveaway, thank you! I read every single comment and love hearing your feedback. I had a lot of comments from you saying that you were new cooks just starting out in the kitchen. This Boston Cream Pie is the perfect dessert for you because it’s a semi-homemade dessert that looks impressive but really is a cinch. Usually I think from scratch recipes taste way better than the semi-homemade option but this is one of those that you really cannot tell the difference. Creamy custard mix is sandwiched between fluffy cake layers and topped with a decadent chocolate sauce.
This dessert comes from my friend Bridian who shares the same love for food and baking that I do. When I first moved to Florida I had just my oldest son and had never used a babysitter besides my family. I was super anxious when my husband had a work function and I needed a sitter. Bridian came to my rescue. She was 14 years old at the time but was used to tending and cooking for her family of eight. I called her probably five times to check on him in the two hours we were gone but of course, he was fine.
Seven years later, Bridian’s off experiencing college life. We’ve recently been bonded by some of the same life experiences. She has quite the story. I love reading about her college life and all night baking escapades here. She’s one of those people that just has a way with words and I can’t stop reading. Thanks Bridian for this recipe.
|Boston Cream Pie|| |
- 1 yellow cake mix (and ingredients called for on the package)
- 1 cup cold milk
- 1 (3.4 ounce) package instant vanilla pudding
- 1½ cups Cool Whip or homemade whipped cream
- 1 (1 ounce) square unsweetened baking chocolate, coarsely chopped
- 1 tablespoon butter
- ¾ cup powdered sugar
- 2 tablespoons milk
- Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
- Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.
- For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.