Try this Boston Cream Pie Iii (Chocolate) recipe, or contribute your own.
Suggest a better description1. 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 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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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 612 | ||
Calories from Fat: 228 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 193.3mg | 59 % | |
Sodium 483.2mg | 17 % | |
Potassium 157.7mg | 4 % | |
Total Carbohydrate 91.4g | 27 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 90.9g | ||
Protein 7.4g | 11 % | |
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: 612
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