Name: Boston Cream Pie Iii (Chocolate)
Ingredients: ---Cake---; 2 c All-purpose flour; 2 c Sugar; 1 c Butter; 1 c Water; 1/4 c Cocoa; 2 lg Eggs; lightly beaten; 1/2 c Buttermilk; 1 ts Baking soda; 1 ts Pure vanilla extract -Filling---; 1 pk (3 7/8 ounces) instant chocolate pudding mix; 1 1/4 c Milk; 1 Container; (8 ounces) frozen whipped topping such as Cool-Whip -Glaze---; 1/2 c Butter; 1/4 c Cocoa; 6 tb Half-and-half; 1 c Confectioners' sugar; 1 ts Pure vanilla extract; 4 hours before serving.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Desserts	16	Servings

INGREDIENTS

		—Cake—
2	c	All-purpose flour
2	c	Sugar
1	c	Butter
1	c	Water
1/4	c	Cocoa
2	lg	Eggs; lightly beaten
1/2	c	Buttermilk
1	ts	Baking soda
1	ts	Pure vanilla extract -Filling—
1	pk	(3 7/8 ounces) instant chocolate pudding mix
1 1/4	c	Milk
1		Container; (8 ounces) frozen whipped topping such as Cool-Whip -Glaze—
1/2	c	Butter
1/4	c	Cocoa
6	tb	Half-and-half
1	c	Confectioners' sugar
1	ts	Pure vanilla extract
	4	hours before serving.

INSTRUCTIONS

1. Heat oven to 350 degrees. For cake, combine flour and sugar in large
bowl; set aside. 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.
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 10
minutes; turn out onto cooling rack. Cool completely.
2. For filling, combine pudding mix and milk in bowl of electric mixer.
Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping;
beat 2 minutes. Refrigerate until set, about 5 minutes.
3. For glaze, 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. Note: Glaze must be warm when ready to pour over cake.
4. 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 2 to
Nutrition information per serving: Calories ...... 400 Fat ............ 27
g Cholesterol .. 105 mg Sodium ..... 530 mg Carbohydrates .. 38 g Protein
......... 6
Recipe by: unknown
Posted to Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Jan
31, 1998

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