Boston Cream Pie

Boston Cream Pie, a classic dessert, is quick and easy to make with the help of yellow cake mix and instant vanilla pudding mix. This delightful treat, perfected by Edwina Olson from Enid, Oklahoma, features a rich chocolate glaze that adds the perfect finishing touch.

Traditionally known as pudding-cake pie or Parker House chocolate pie, Boston Cream Pie has a long history. Monsieur Sanzian, a French pastry chef at the Parker House Hotel in Boston, introduced the chocolate glaze and almonds to the cake in 1855, and it has been a beloved dessert ever since.

INGREDIENTS:

• 1 package yellow cake mix (regular size)
• 1½ cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 ounces unsweetened chocolate
• 2 tablespoons butter
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 2 to 3 tablespoons hot water

PREPARATIONS:

1. Prepare the cake mix batter according to the package directions and pour it into two greased and floured 9-inch round baking pans.
2. Bake the cakes at 350°F (175°C) for 28-33 minutes or until a toothpick inserted near the center comes out clean. Allow them to cool for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely.
3. In a small bowl, whisk together the cold milk and instant vanilla pudding mix for 2 minutes. Let it stand for 2 minutes or until soft-set. Cover and refrigerate.
4. In a microwave, melt the unsweetened chocolate and butter, stirring until smooth. Stir in the confectioners’ sugar, vanilla extract, and enough hot water to achieve a thick glaze. Set the glaze aside.
5. Place one cake layer on a serving plate and spread the pudding mixture over it. Top with the second cake layer. Spoon the chocolate glaze over the top of the cake, allowing it to drip down the sides. Refrigerate until serving.

YIELD: 6-8 servings

PREP TIME: 10 minutes + cooling time

BAKE TIME: 30 minutes

SPECIAL INSTRUCTIONS:

• Grease and flour the baking pans to ensure the cakes easily come out of the pans.

TIPS:

• To achieve a smooth and shiny glaze, ensure the chocolate and butter are fully melted and stirred until smooth.
• If the glaze is too thick, gradually add hot water until the desired consistency is reached.

Boston Cream Pie, a timeless dessert, can be easily prepared using yellow cake mix and instant vanilla pudding mix. Edwina Olson from Enid, Oklahoma, has perfected this classic recipe, which features a luscious chocolate glaze that beautifully complements the cake.

Originally known as pudding-cake pie or Parker House chocolate pie, Boston Cream Pie has a rich history. In 1855, Monsieur Sanzian, a French pastry chef at the Parker House Hotel in Boston, introduced the addition of a chocolate glaze and almonds to the cake, which further elevated its popularity.

To make this delightful dessert, start by preparing the yellow cake mix batter according to the package directions. Bake the cakes until they are golden and a toothpick inserted near the center comes out clean. Once the cakes have cooled, layer them with a creamy vanilla pudding filling.

The crowning glory of this pie is the rich chocolate glaze. Made with melted unsweetened chocolate, butter, confectioners’ sugar, vanilla extract, and hot water, the glaze is spooned over the top of the cake, allowing it to cascade down the sides. The result is a visually appealing and irresistibly delicious treat.

Boston Cream Pie is best served chilled, allowing the flavors to meld together. Each bite offers a delightful combination of moist cake, creamy pudding, and decadent chocolate. Whether enjoyed as a special dessert or a celebratory treat, Boston Cream Pie is sure to please any dessert lover.

Revel in the history and flavors of this iconic dessert and create your own culinary tradition by sharing Boston Cream Pie with your loved ones. Its simplicity and indulgent taste make it a true crowd-pleaser.