Name: Boston Cream Pie
Prep time: 1 h 50 min
Cook time: 30 min
Total time: 2 h 20 min
Ingredients: Chocolate Ganache Glaze 1 cup heavy cream; 8 ounces bittersweet dark chocolate, chopped; 1 teaspoon vanilla bean paste or vanilla extract; Cake 1 (15.25-ounce) box yellow cake mix; Vegetable oil as needed for the cake mix; Eggs as needed for the cake mix; Filling 1 cup milk; 1 (3.4-ounce) box vanilla instant pudding mix; 1 1/2 cups frozen whipped topping, thawed; 1 teaspoon rum extract

Boston Cream Pie

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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.

Author: Addie Gundry
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

Ingredients

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Chocolate Ganache Glaze
- 1 cup heavy cream
- 8 ounces bittersweet dark chocolate, chopped
- 1 teaspoon vanilla bean paste or vanilla extract
Cake
- 1 (15.25-ounce) box yellow cake mix
- Vegetable oil as needed for the cake mix
- Eggs as needed for the cake mix
Filling
- 1 cup milk
- 1 (3.4-ounce) box vanilla instant pudding mix
- 1 1/2 cups frozen whipped topping, thawed
- 1 teaspoon rum extract

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Instructions

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.

Find it online: https://foodgardening.mequoda.com/recipe/boston-cream-pie/