Boston Creme Pie

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8 Servings
100% would make this recipe for Boston Creme Pie again.

You won't believe how good this is. Just toss away the packages and tell them you made the cake from scratch!

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Boston Creme Pie Ingredients

Cake1 teaspoon vanilla extract
1 box yellow cake mix (18.25 ounce) Chocolate Glaze
1 egg 3 tablespoons cocoa
1/2 teaspoon lemon extract 1 tablespoon vegetable oil
Filling1 cup confectioner's sugar sifted
1 small box vanilla pudding mix (not instant)2 tablespoons boiling water
1 1/2 cups milk

Instructions for Boston Creme Pie

Mist an 8-inch round cake pan with nonstick cooking spray.

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.

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.

Make glaze. Blend all ingredients in mixing bowl. Beat until smooth. Glaze only the top layer of the cake. This cake must be kept refrigerated.



Main Ingredient: CakeCuisine: American

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BigOven member

JKevin444


rating

yes YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Nov 24, 2005 by JKevin444  email this chef

BigOven member

JKevin444

[I posted this recipe.]
rating

yes YES, I would make this recipe again.
Active Time:; Start-to-Finish:
posted Nov 24, 2005 by JKevin444  email this chef