All Chocolate Boston Cream Pie

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“True chocoholic paradise!”
1hr 10mins

Ingredients Nutrition


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

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