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Boston Cream Cake Recipe

 
Boston Cream Cake
 

I am a huge fan of Boston Cream Pie, it’s one of my all time favorite desserts. Unfortunately I’ve never found a recipe that was a)easy enough for me to do or b)good when I made it. I had resigned myself to buying the frozen ones forever. Then I stumbled upon this recipe at one of my favorite cooking blogs, The Country Cook. I knew I had to try it! I’m pleased to say that it was so simple to make but so delicious to eat!

 

 
 
 
Ingredients:

1 box yellow cake mix (plus ingredients as per box)
2 boxes instant vanilla pudding
4 cups milk
1 tub chocolate frosting

 

 

Mix cake ingredients and bake as instructed on box in a greased 13×9 baking dish.

 

 

While cake is still warm, use a wooden spoon handle to poke holes at about 1 inch intervals all over cake.

 

 

In medium bowl, mix 2 packets of instant vanilla pudding and 4 cups of milk with whisk until blended well. Let pudding mixture sit for about 2 minutes to thicken slightly.

 

 

Pour pudding over top of warm cake. Use spoon to push down gently so pudding fills the holes. Refrigerate cake until completely cooled.

 

 

Microwave frosting uncovered for 15-20 seconds until pourable but not bubbly hot. Pour frosting over top of cake and gently spread until pudding is covered. Allow to cool on counter for a few minutes and then put in the fridge to allow cake to set.

 

 

Look at all that yummy! Chocolate frosting, vanilla pudding and cake. What could be better? Nothing. The answer is nothing. This cake needs to be kept refrigerated, assuming that you don’t scarf it down in one sitting…..not that it would happen here….never.

 

Boston Cream Cake
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Ingredients
  1. 1 box yellow cake mix (plus ingredients as per box)
  2. 2 boxes instant vanilla pudding
  3. 4 cups milk
  4. 1 tub chocolate frosting
Instructions
  1. Mix cake ingredients and bake as instructed on box in a greased 13x9 baking dish.
  2. While cake is still warm, use a wooden spoon handle to poke holes at 1" intervals all over cake.
  3. In medium bowl, mix 2 packets of instant vanilla pudding and 4 cups of milk with whisk until blended well.
  4. Let pudding mixture sit for about 2 minutes to thicken slightly.
  5. Pour pudding over top of warm cake.
  6. Use spoon to push down gently so pudding fills the holes.
  7. Refrigerate cake until completely cooled.
  8. Microwave frosting uncovered for 15-20 seconds until pourable but not bubbly hot.
  9. Pour frosting over top of cake and gently spread until pudding is covered.
  10. Allow to cool on counter for a few minutes and then put in the fridge to allow cake to set.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

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