Try this The Worlds Easiest Boston Cream Pie recipe, or contribute your own.
Suggest a better descriptionWell over a year ago Judy Howle posted this recipe on the LIST. It has become one of Kennys favorites, and he asked me tonight to make it again...of course I will, with a price. It deserves a re-post. For the cake: Prepare cake mix according to package directions. Bake in 2 (8 inch) layers. Cool. Freeze one layer for future use. For the filling: Prepare pudding according to package directions. Cool. For the icing: Mix together with a wire whisk. To assemble: Split cooled cake layer. Spread bottom with cooked pudding. Place top of cake layer over the pudding. Frost top with icing, and let additional run down sides of cake. Refrigerate 4-6 hours before serving to make slicing easier. Note: They dont get much easier than this, and it sure is good. Its easy, too! Leftovers will keep a couple of days in the fridge, but this never lasts more than one day at my house. Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye"
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2615 | ||
Calories from Fat: 527 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 22.1g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 3312.8mg | 114 % | |
Potassium 425.6mg | 11 % | |
Total Carbohydrate 505.7g | 149 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 499.9g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2615
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