I remember as a child, trying Boston cream pie. There was something about the contrast of creamy filling with light cake and rich, deep chocolate that was indescribable. I’ve been in love with Boston cream pie ever since.
This is about as easy as Boston cream pie comes—without sacrificing any of its delectable goodness. The cake is light and straightforward to make. The filling is a simple cooked pudding. We topped it off with our own rich, chocolate topping.
It’s not the simplest of recipes but it’s not difficult and it’s certainly worth a little extra effort. Give this Boston cream pie recipe a try.
For the cake:
Bake single-layer Vanilla Bean Baby Cake Mix.
For the filling:
1/4 teaspoon salt 2 1/2 tablespoons cornstarch 1/3 cup granulated sugar 1 1/2 cups milk 2 large egg yolks
Combine the salt, cornstarch, and sugar in a medium saucepan. Gradually stir in the milk. Add the egg yolks. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.
For the topping:
Heat over low heat, two ounces unsweetened chocolate and three tablespoons butter until melted. Remove from the heat and stir in one cup powdered sugar and on-half teaspoon vanilla along with one to two tablespoons water until you have the desired consistency.
To assemble:
1. With a long-bladed, serrated knife, split the cake horizontally. 2. Spread the cream filling on the bottom half of the cake. Place the top half on the filling. 3. Spread the chocolate topping on the cake.
Since the filling includes milk and eggs, this cake should be refrigerated.
