Boston Cream Pie Iii (Chocolate) Recipe

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0 votes | 1301 views
Servings: 12

Ingredients

Cost per serving $0.75 view details

Directions

  1. 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mix over flour mix; mix well. Stir in Large eggs, buttermilk, baking soda and vanilla.
  2. Divide batter between 2 greased 9-inch round cake pans. Bake till wooden pick inserted in center comes out clean, 20 to 25 min. Cold in pans 10 min; turn out onto cooling rack. Cold completely.
  3. 2. For filling, combine pudding mix and lowfat milk in bowl of electric mixer.
  4. Beat on high speed till thickened, 3 to 4 min. Add in whipped topping; beat 2 min. Chill till set, about 5 min.
  5. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla.
  6. Note: Glaze must be hot when ready to pour over cake.
  7. 4. Place 1 cake round upside down onto cake platter. Top with pudding mix; it will be a thick layer. Place second cake layer on filling.
  8. Slowly pour hot glaze over the top; allow it to run down sides. Refrigerate2 to 4 hrs before serving.
  9. ......... 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 179g
Recipe makes 12 servings
Calories 541  
Calories from Fat 227 42%
Total Fat 25.84g 32%
Saturated Fat 15.75g 63%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 353mg 15%
Potassium 129mg 4%
Total Carbs 73.6g 20%
Dietary Fiber 1.7g 6%
Sugars 50.04g 33%
Protein 5.82g 9%
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