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Boston Cream Cake
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- #24860
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 box (18.25 ounce size) yellow cake mix
2 boxes (3 1/8 ounce size) vanilla pudding mix, not instant
Chocolate Frosting
1/2 cup sugar
1 1/2 tablespoon cornstarch
3 tablespoons cocoa powder
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla extract
1 dash salt
directions
Make cake according to directions on box. Let cool. Split each layer to form 2 layers each, four total. Make pudding according to directions on box. Let cool until set. Divide into thirds.
Place one cake layer on cake plate. Top with 1/3 pudding. Cover with another cake layer and top with pudding. Repeat with third layer; top with pudding. Add fourth layer. Top this and rest of cake with chocolate frosting.
For Frosting: Mix dry ingredients together. Add water. Cook over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Add more water if needed to make frosting thin enough to pour over cake. Chill cake several hours before serving.
added by
kmarch7
nutrition data
550 calories, 21 grams fat, 88 grams carbohydrates, 5 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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reviews & comments
November 11, 2007
My husband dosent like dry cake. this was very moist for him. It was very good.