DECADENT BOSTON CREAM PIE (CAKE) By sherik recipe Comments | 2 Favorites | 487 Print I wanted s rich decadent cake like the kind you pay $7.00 to $10.00 a serving for in better restaurants. I started playing with the “Easy Boston Cream Pie” recipe and this is what I came up with. DECADENT BOSTON CREAM PIE (CAKE) Ingredients CAKE: 1 Duncan Hines Yellow Cake Mix sifted3 large eggs1/3 – cup oil1/3 cup water1 cup heavy cream½ box (4 servings) Jell-o instant white chocolate puddingFILLING: 2 Boxes (4 servings each) Jell-o instant white chocolate pudding2 & 3/4 Cups heavy creamTOPPING: 5 Ounces good quality dark chocolate4 Ounces good quality milk chocolate6 Ounces heavy cream Instructions CAKE: Add all wet ingredients to mixing bowl Add cake mix and pudding mix Mix on low until all dry parts are wet. Scrape bowl Mix on medium high for two minutes. Grease and flour pans Heat oven to 325 degrees Bake in 2 8 round cake pans 30-40 min. Cool in pans 10 minutes, remove cakes from pans and cool completely on wire racks. FILLING: Mix cream and pudding mixes until thickened and well blended Cover and refrigerate until ready to fill cake layers. TOPPING: Break up chocolate into small pieces in a bowl Microwave cream on high until hot but not boiling Pour over chocolate and let sit for two minutes Stir cream and chocolate until well blended and all chocolate is melted Cover and refrigerate until ready to use. ASSEMBLE: When cakes are completely cooled, level (if necessary) And tort each layer. Place one layer on serving plate, spread filling on top only place second layer on top, spread filling on top only, place third layer and spread filling on top only, place last layer on top. Pour topping on the center top of cake, with an off set spatula spread topping to top edges of cake and let it drip down sides of the cake. Cover and refrigerate until ready to serve. I also put white chocolate dipped raspberries on the center top of the cake. You don’t want to know. I suggest only having this cake once a year!