Name: All Chocolate Boston Cream Pie
Ingredients: 2 c Each: all-purpose flour; sugar; 1 c Each: butter; water; 1/4 c Cocoa; 2 lg Eggs; lightly beaten; 1/2 c Buttermilk; 1 ts Each: baking soda; pure vanilla extract; 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, thawed; 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.

We are told men ought not to preach without preparation. Granted. But, we add, men ought not to hear without preparation. Which, do you think, needs the most preparation, the sower or the ground? I would have the sower come with clean hands, but I would have the ground well-plowed and harrowed, well-turned over, and the clods broken before the seed comes in. It seems to me that there is more preparation needed by the ground than by the sower, more by the hearer than by the preacher.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

2	c	Each: all-purpose flour; sugar
1	c	Each: butter; water
1/4	c	Cocoa
2	lg	Eggs; lightly beaten
1/2	c	Buttermilk
1	ts	Each: baking soda; pure vanilla extract
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, thawed
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

CAKE
FILLING
GLAZE
Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25
minutes Yield: 12 servings
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 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Roserairie@aol.com
on Nov 10, 1997

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