Boston Cream Pie
Cakes and pies used to be baked in the same pan, which is why this dish is called a “pie” even though it’s a cake. The first known version of Boston cream pie was made in the 1850s, and in 1996, it became the official state dessert of Massachusetts.
- Prep Time: 50 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 10 - 12 1x
- Category: Bakery
- Chocolate Ganache Glaze
- 1 cup heavy cream
- 8 ounces bittersweet dark chocolate, chopped
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 (15.25-ounce) box yellow cake mix
- Vegetable oil as needed for the cake mix
- Eggs as needed for the cake mix
- 1 cup milk
- 1 (3.4-ounce) box vanilla instant pudding mix
- 1 1/2 cups frozen whipped topping, thawed
- 1 teaspoon rum extract
- For the chocolate ganache glaze: Heat the cream in the microwave or on the stovetop just until simmering. Place the chocolate in a heatproof bowl, pour the hot cream over the chocolate, and let stand for 2 to 3 minutes, then stir until smooth. Whisk in the vanilla. Let the glaze cool and set at room temperature, about 30 minutes.
- For the cake: Preheat the oven and grease two 9-inch round cake pans. Make the yellow cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack and let cool completely.
- For the filling: In a medium bowl, whisk the milk and pudding mix until thickened and smooth. Gently fold in the whipped topping and rum extract. Let stand for 5 minutes.
- Place 1 cake layer on a serving plate, spread the filling evenly over the cake, and then place the other cake layer on top. Whisk the ganache glaze again, then spread on the top of the cake and let the glaze drip down the sides of the cake.
- Refrigerate for at least 1 hour before slicing and serve.
Keywords: cream pie