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DECADENT BOSTON CREAM PIE (CAKE)

By sherik
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/5933/decadent-boston-cream-pie-cake 2024-04-26

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 sifted
  • 3 large eggs
  • 1/3 – cup oil
  • 1/3 cup water
  • 1 cup heavy cream
  • ½ box (4 servings) Jell-o instant white chocolate pudding

  • FILLING: 2 Boxes (4 servings each) Jell-o instant white chocolate pudding

  • 2 & 3/4 Cups heavy cream

  • TOPPING: 5 Ounces good quality dark chocolate

  • 4 Ounces good quality milk chocolate
  • 6 Ounces heavy cream

Instructions

  1. CAKE: Add all wet ingredients to mixing bowl
  2. Add cake mix and pudding mix
  3. Mix on low until all dry parts are wet.
  4. Scrape bowl
  5. Mix on medium high for two minutes.
  6. Grease and flour pans
  7. Heat oven to 325 degrees
  8. Bake in 2 8 round cake pans 30-40 min.
  9. Cool in pans 10 minutes, remove cakes from pans and cool completely on wire racks.
  10. FILLING: Mix cream and pudding mixes until thickened and well blended
  11. Cover and refrigerate until ready to fill cake layers.
  12. TOPPING: Break up chocolate into small pieces in a bowl
  13. Microwave cream on high until hot but not boiling
  14. Pour over chocolate and let sit for two minutes
  15. Stir cream and chocolate until well blended and all chocolate is melted
  16. Cover and refrigerate until ready to use.
  17. ASSEMBLE: When cakes are completely cooled, level (if necessary)
  18. And tort each layer.
  19. Place one layer on serving plate, spread filling on top only
  20. place second layer on top, spread filling on top only,
  21. place third layer and spread filling on top only,
  22. place last layer on top.
  23. 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.
  24. Cover and refrigerate until ready to serve.
  25. I also put white chocolate dipped raspberries on the center top of the cake.

  26. You don’t want to know. I suggest only having this cake once a year!