Recipe - Boston Cream Pie Ii

Cake
2 cup Allpurpose flour
2 cup Sugar
1 cup Butter
1 cup Water
One fourth cup Cocoa
2 lg Eggs; lightly beaten
One half cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Pure vanilla extract
Filling
1 pack (3 7/8 ounces) instant
chocolate pudding mix
1 One fourth cup Milk
1 Container; (8 ounces) frozen
whipped topping such as
CoolWhip
Glaze
One half cup Butter
One fourth cup Cocoa
6 tablespoon Halfandhalf
1 cup Confectioners' sugar
1 teaspoon Pure vanilla extract

1. 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 9inch 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 halfandhalf to a boil in medium
saucepan over mediumhigh 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 BakeryShoppe Digest by jaclyn@itexas.net (Jack Dickson) on Jan
31, 1998