Awesome Boston Cream Pie
If you forgot to make a cake for dessert, then try this delicious Boston cream pie that doesn't take long to make!
Yield
16 servingsPrep
20 minCook
20 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
cake mix
yellow, single layer size |
* | |
| 1 | large |
eggs
|
|
|
water
|
*
|
||
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | package |
instant pudding mix
vanilla |
*
|
| 1 ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
chocolate frosting
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cake mix
yellow, single layer size |
* |
| 1 | each |
eggs
|
|
| 1 | x |
water
|
*
|
| 2.5 | ml |
lemon extract
|
*
|
| 1 | package |
instant pudding mix
vanilla |
*
|
| 355 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
chocolate frosting
|
* |
Directions
Prepare the cake mix using the egg, water, and lemon extract, following label directions.
Pour into a greased and floured 8 inch round cake pan. (9 inch is too large and causes cake to be too flat.)
Bake at 350℉ (180℃) for time indicated on the cake package, or until the center of the cake springs back when lightly touched.
Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely.
Prepare pudding mix with milk and vanilla and cook according to package directions.
Cover with plastic wrap to prevent skin from forming on top and cool completely.
Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top.
Store in refrigerator.
