This year my son was turning 12 and his request for a dessert was a Boston Cream Pie. I thought it was kind of out there and not sure he had tasted one before but his sister and I were ready to oblige. Of course since his b-day is in the summer it’s always a very busy day and when you factor in all the other things such as camp drop shuttling and family in town there never seems to be enough time for a scratch b-day cake… especially a Boston Cream Pie. Also I’m not sure why it’s called a pie. It is clearly a cake.
Thankfully I found a recipe that makes the cake with a few shortcuts. I would usually avoid a birthday cake mix at all costs, however I found an organic, all natural mix by Immaculate Baking Company (no chemicals, additives, GMO’s) at Whole Foods. That wasn’t my only shortcut however. No time to do the scratch cream this recipe calls for vanilla pudding. Believe it or not my son hasn’t had vanilla pudding. Funny, but pudding just doesn’t seem to come up the way it did in the 70’s in my childhood. It also means since he’s not a big Boston Cream Pie connoisseur, the pudding would certainly suffice and be yummy and new to him.
My daughter and I had a great time making and assembling the layers. We did use high quality dark chocolate for the frosting. No need to short cut there. And I must say it was pretty impressive looking, and very tasty.
Funny thing was my son didn’t recognize it as what he had asked for. When he saw it he said “Wow, that looks great. What kind of cake is that?” Huh? Apparently after some discussion what he was really wanting was a chocolate cream pie, as in a true pie with a crust and chocolate meringue. Of well. Now he has another new favorite dessert to add to his repertoire and now we’ll have to make a chocolate cream pie so he realizes the difference.
Here’s the Recipe I found and made from Taste of Home.com
Boston Cream Pie
- 1 package yellow cake mix (regular size)
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 ounces unsweetened chocolate
- 2 tablespoons butter
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons hot water
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
- Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
- In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.
- Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.