TRIPLE CHOCOLATE BOSTON CREAM PIE
This triple chocolate Boston cream pie starts with a fudgy chocolate cake that tastes even better the next day. It's filled with a luscious chocolate custard and topped with shiny chocolate ganache. Traditional Boston cream pie may be the official state dessert of Massachusetts, but this chocolate twist has become the official dessert of my apartment.
Provided by Samantha Seneviratne
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour.
- For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth.
- Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour.
- For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes.
- To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.
ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)
Provided by mnhenselen
Number Of Ingredients 22
Steps:
- Heat oven to 350°F. Grease and flour one 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. CHOCOLATE FILLING: Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE: Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
CLASSIC BOSTON CREAM PIE
This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This Boston Cream Pie recipe calls for a 9-by-2-inch cake pan; if you use an 8-inch wide pan, the batter will overflow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- To make cake: Heat oven to 350 degrees. Lightly butter and flour a 9-by-2-inch round cake pan. Line with parchment paper; set aside.
- Sift together cake flour and salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat egg mixture on high until thickened and pale, about 6 minutes.
- Meanwhile, in a small saucepan, combine milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour hot milk into egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in flour mixture. Pour into prepared pan.
- Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to a wire rack to cool for 15 minutes. Remove from pan; cool completely.
- To make filling: Prepare an ice-water bath. In a large bowl, whisk egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. (It is essential that mixture come to a boil.) Remove from heat.
- Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 3 minutes. (It is essential that mixture bubble again.) Remove from heat; stir in vanilla extract.
- Transfer filling to a medium bowl. Place the bowl in the ice bath. Stir from time to time until mixture cools; it thickens as it cools. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. The filling may be refrigerated overnight at this stage, or it is ready to use.
- To make glaze and assemble cake: Split cake into two layers; spread bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
- In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine chocolate and heavy cream. Stir occasionally until chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
- Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
BOSTON CREAM PIE WITH CHOCOLATE GLAZE
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
ALL CHOCOLATE BOSTON CREAM PIE
This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)
Provided by Kittencalrecipezazz
Categories Pie
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°F.
- Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
- For the cake; in a large bowl combine the flour and sugar; set aside.
- In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
- Pour the chocolate mixture over the flour mixture; whisk to combine completely.
- Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
- Divide the batter evenly between the cake pans.
- Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
- Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
- For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
- Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
- For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
- Place 1 cake round upside down onto a cake platter or large plate.
- Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
- Place the second layer over the top of the pudding mixture.
- Allow the glaze to cool just slightly until a thick pourable texture is achieved.
- Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
- Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
ALL-CHOCOLATE BOSTON CREAM PIE
Chocolate cake is filled with cocoa cream and coated with Satiny Chocolate Glaze.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 20
Steps:
- Heat oven to 350 F. Grease and flour one 9-inch round baking pan.
- Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
- Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
- Chocolate Filling: Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
- Satiny Chocolate Glaze: Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 72.5 g, Cholesterol 85.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 13.3 g, Sodium 202.1 mg, Sugar 51.4 g
ALL-CHOCOLATE BOSTON CREAM PIE
Chocolate cake is filled with cocoa cream and coated with Satiny Chocolate Glaze.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 20
Steps:
- Heat oven to 350 F. Grease and flour one 9-inch round baking pan.
- Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
- Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
- Chocolate Filling: Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
- Satiny Chocolate Glaze: Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 72.5 g, Cholesterol 85.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 13.3 g, Sodium 202.1 mg, Sugar 51.4 g
BOSTON DREAM CREAM PIE
This chocolate-glazed American Classic is actually a cake. My mom always made this for us "boy's".
Provided by Johnney
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch round cake pan; line with wax paper.
- Beat together egg yolks and vanilla at medium speed until blended.
- Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
- Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
- Sift flour over mixture; fold in gently. Do not overmix.
- Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
- Loosen cake by running a metal spatula around sides of pan.
- Invert cake onto a wire rack.
- Remove pan, leaving waxed paper on cake.
- Turn cake right side up.
- Cool completely on rack.
- Meanwhile, prepare filling:.
- In a saucepan, mix together sugar and flour.
- Gradually whisk in milk, then egg yolks, vanilla and salt.
- Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
- Strain through a fine sieve into a bowl.
- Press plastic wrap on surface.
- Chill for 30 minutes.
- Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
- Place the bottom layer on a serving plate.
- Spread evenly with filling.
- Top with remaining cake layer.
- To prepare glaze:
- In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
- Add chocolate: let stand for 1 minute.
- Whisk until smooth.
- Gradually pour glaze over cake, allowing it to drip down sides.
- Let stand until glaze sets.
- Serve with whipped cream and a cherry.
- Enjoy.
ALL-CHOCOLATE BOSTON CREAM PIE
I found 2 other recipes for this chocolate delight on the site but they both use instant pudding. So, ok, this one is a little more work but you'll find that it makes the best quality cake when you want something special. Prep time includes the time for all 3 steps.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350°F Grease and flour one 9-inch round baking pan.
- Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
- CHOCOLATE FILLING.
- Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
- Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
- SATINY CHOCOLATE GLAZE.
- Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
- Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 13.6, Cholesterol 87.8, Sodium 223.2, Carbohydrate 71.8, Fiber 1.9, Sugar 49.4, Protein 6.2
ALL-CHOCOLATE BOSTON CREAM PIE
Chocolate cake is filled with cocoa cream and coated with Satiny Chocolate Glaze.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 20
Steps:
- Heat oven to 350 F. Grease and flour one 9-inch round baking pan.
- Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
- Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.
- Chocolate Filling: Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
- Satiny Chocolate Glaze: Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 72.5 g, Cholesterol 85.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 13.3 g, Sodium 202.1 mg, Sugar 51.4 g
BOSTON CREAM PIE
At least once in your life you should treat yourself to a real Boston Cream Pie. This recipe is worth all the necessary but easy steps, and makes a single 8" cake which is cut into 2 layers, filled with custard and frosted with glossy chocolate. Cook time includes 45 minutes for cooling the cake and custard.
Provided by sugarpea
Categories Dessert
Time 1h40m
Yield 1 8inch cake, 6 serving(s)
Number Of Ingredients 22
Steps:
- Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
- Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
- Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
- Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
- Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
- Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
- Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
- Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
- Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.
More about "all chocolate boston cream pie food"
THE BEST CHOCOLATE BOSTON CREAM PIE YOU'LL EVER TASTE
From justonedonna.com
ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)
From keyingredient.com
CHOCOLATE BOSTON CREAM PIE RECIPE | LAND O’LAKES
From landolakes.com
BOSTON CREAM PIE RECIPE - ALL FOOD RECIPES BEST …
From allfood.recipes
BOSTON CREAM PIE WITH CHOCOLATE GANACHE| THE BEST …
From thebestcakerecipes.com
BOSTON CREAM PIE RECIPE: THE BEST EVER! -BAKING A …
From bakingamoment.com
ALL-CHOCOLATE BOSTON CREAM PIE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 52 mins
- Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
- Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.
ALL-CHOCOLATE BOSTON CREAM PIE - NEW ENGLAND TODAY
From newengland.com
Servings 1Estimated Reading Time 1 min
ALL-CHOCOLATE BOSTON CREAM PIE | RECIPES
From pinterest.com
BOSTON CREAM PIE + VIDEO (TIPS, TRICKS, MAKE AHEAD INSTRUCTIONS)
From carlsbadcravings.com
CHOCOLATE GLAZE FOR BOSTON CREAM PIE RECIPES ALL YOU …
From stevehacks.com
ALL-CHOCOLATE BOSTON CREAM PIE – LOTZ OF HAPPY
From lotzofhappy.com
ALL CHOCOLATE BOSTON CREAM PIE - SIDE DISH RECIPES
From fooddiez.com
ALL CHOCOLATE BOSTON CREAM PIE - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
THE MOST AMAZING BOSTON CREAM PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
ALL CHOCOLATE BOSTON CREAM PIE RECIPE - WEBETUTORIAL
From webetutorial.com
ALL CHOCOLATE BOSTON CREAM PIE - THE RECIPE CIRCUS
From recipecircus.com
ALL-CHOCOLATE BOSTON CREAM PIE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
BOSTON CREAM PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
ALL CHOCOLATE CREAM PIE RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
BOSTON CREAM PIE RECIPE | EPICURIOUS
From epicurious.com
TRIPLE CHOCOLATE BOSTON CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC BOSTON CREAM PIE | RECIPES - HERSHEYLAND
From hersheyland.com
CHOCOLATE BOSTON CREAM PIE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
ALL-CHOCOLATE BOSTON CREAM PIE - REVIEW BY MARILUH - ALLRECIPES.COM
A MAGICAL FLAVOR COMBINATION: TRIPLE-CHOCOLATE BOSTON CREAM PIE
From foodnetwork.com
ALL CHOCOLATE BOSTON CREAM PIE - LUNCH RECIPES
From fooddiez.com
ALL-CHOCOLATE BOSTON CREAM PIE | RECIPES | RECIPE | BOSTON CREAM …
From pinterest.com
BOSTON CREAM PIE - SERIOUS EATS
From seriouseats.com
BOSTON CREAM PIE, A CHOCOLATE DESSERT FAVORITE
From tanglechocolate.com
BOSTON CREAM PIE - SAVOR THE FLAVOUR
From savortheflavour.com
BOSTON CREAM PIE ICING RECIPE RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
BOSTON CREAM PIE POKE CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
BOSTON CREAM PIE - PREPPY KITCHEN
From preppykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love