Boston Cream Pie Iii (chocolate)
| 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 | Eggs, lightly beaten | |
| 1/2 | c | Buttermilk |
| 1 | t | Baking soda |
| 1 | t | Pure vanilla extract |
| Filling- | ||
| 1 | 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 | T | Half-and-half |
| 1 | c | Confectioners' sugar |
| 1 | t | Pure vanilla extract |
INSTRUCTIONS
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. 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. 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. 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 4 hours before serving. 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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Nutrition (calculated from recipe ingredients)
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Calories: 401
Calories From Fat: 167
Total Fat: 19g
Cholesterol: 71mg
Sodium: 203.6mg
Potassium: 164.2mg
Carbohydrates: 55.7g
Fiber: 1.8g
Sugar: 30.6g
Protein: 4.3g