All Chocolate Boston Cream Pie Recipe

Name: All Chocolate Boston Cream Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Each: all-purpose flour, sugar; 1 c. Each: butter, water; 1/4 c. Cocoa; 2 lrg Large eggs, lightly beaten; 1/2 c. Buttermilk; 1 tsp Each: baking soda, pure vanilla extract; 1 pkt (3 7/8 ounces) instant chocolate pudding mix; 1 1/4 c. Lowfat milk; 1 ct (8 ounces) frzn whipped topping such as Cold Whip, thawed; 1/2 c. Butter; 1/4 c. Cocoa; 6 Tbsp. Half-and-half; 1 c. Confectioners' sugar; 1 tsp Pure vanilla extract

Servings: persons

2 c. Each: all-purpose flour, sugar
1 c. Each: butter, water
1/4 c. Cocoa
2 lrg Large eggs, lightly beaten
1/2 c. Buttermilk
1 tsp Each: baking soda, pure vanilla extract
1 pkt (3 7/8 ounces) instant chocolate pudding mix
1 1/4 c. Lowfat milk
1 ct (8 ounces) frzn whipped topping such as Cold Whip, thawed
1/2 c. Butter
1/4 c. Cocoa
6 Tbsp. Half-and-half
1 c. Confectioners' sugar
1 tsp Pure vanilla extract

1
Preparation Time: 45 min
2
Chilling Time: 2-4 hrs
3
Cooking Time: 20-25minutes
4
1.
5
Heat oven to 350 degrees.
6
For cake, combine flour and sugar in large bowl; set aside.
7
Combine butter, water and cocoa in medium saucepan.
8
Heat to a boil over medium heat, stirring frequently.
9
Pour butter mix over flour mix; mix well.
10
Stir in Large eggs, buttermilk, baking soda and vanilla.
11
Divide batter between 2 greased 9-inch round cake pans.
12
Bake till wooden pick inserted in center comes out clean, 20 to 25 min.
13
Cold in pans 10 min; turn out onto cooling rack.
14
Cold completely.
15
2.
16
For filling, combine pudding mix and lowfat milk in bowl of electric mixer.
17
Beat on high speed till thickened, 3 to 4 min.
18
Add in whipped topping; beat 2 min.
19
Chill till set, about 5 min.
20
3.
21
For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat.
22
Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy).
23
Stir in vanilla.
24
Note: Glaze must be hot when ready to pour over cake.
25
4.
26
Place 1 cake round upside down onto cake platter.
27
Top with pudding mix; it will be a thick layer.
28
Place second cake layer on filling.
29
Slowly pour hot glaze over the top; allow it to run down sides.
30
Refrigerate2 to 4 hrs before serving.
31
......... 6 g

1859

kcal

Calories

118

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. Each: all-purpose flour, sugar, 1 c. Each: butter, water, 1/4 c. Cocoa, 2 lrg Large eggs, lightly beaten, and more.

Yes, All Chocolate Boston Cream Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!