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Boston Cream Pie

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A nostalgic dessert that combines light, fluffy cake with rich vanilla filling and glossy chocolate ganache.

Ingredients

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  • 1 box yellow cake mix
  • 1 package instant vanilla pudding mix
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup chocolate frosting
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Prepare the yellow cake mix according to package instructions, adding eggs, vegetable oil, and vanilla extract.
  3. Divide the batter between cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes.
  4. Whisk together the instant vanilla pudding mix and milk until thickened.
  5. Layer one cooled cake on a serving plate and spread the pudding over the top.
  6. Place the second cake layer on top of the pudding.
  7. Heat the chocolate frosting until melted and pour it over the cake.
  8. Chill the cake in the refrigerator for at least 1 hour before serving.
  9. Dust with powdered sugar before serving.

Notes

Serve with coffee or milk for a delightful pairing. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/boston-cream-pie/

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