Boston Creme Pie
Boston Creme Pie is not really a pie. It’s a cake! But we’re not going to argue with whomever invented this cake.
PrintBoston Creme Pie
Boston Creme Pie is not really a pie. It’s a cake! But we’re not going to argue with whomever invented this cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 1 (18.25 ounce) box yellow cake mix
- 1 egg
- 1/2 teaspoon lemon extract
Filling
- 1 small box regular vanilla pudding (not instant)
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
Chocolate Glaze
- 3 tablespoons cocoa
- 1 tablespoon vegetable oil
- 1 cup sifted confectioners’ sugar
- 2 tablespoons boiling water
Instructions
- Mist an 8 inch round cake pan with nonstick cooking spray.
Cake
- Bake the cake in prepared pan according to directions on box, adding an additional egg and lemon extract to batter.
- Let cake cool in pan for about 10 minutes, then remove from pan and cool completely.
Filling
- Prepare pudding according to directions on box, using 1 1/2 cups milk and adding vanilla extract.
- When pudding is ready and still hot, cover with plastic wrap to prevent skin from forming.
- Refrigerate until chilled.
- Split cake into two layers, cover one layer with pudding and replace the top layer.
Chocolate Glaze
- Blend all ingredients in mixing bowl. Beat until smooth.
- Glaze only the top layer of the cake.
Notes
18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
This cake must be kept refrigerated.
