This is the easiest way to make a "homemade" Boston Cream Pie. I always make this at Christmas time. A bonus to this is that you will have enough cake and pudding to make 2 pies out of one cake mix and box of pudding. Please note that you will need to make another glaze recipe for the other cake. I do not recommend doubling the glaze recipe. It is better to make the glaze for the first pie, glaze the pie and repeat it for the second one.
Boston Creme Pie
1 Yellow Cake Mix
1 Small box Instant Vanilla Pudding
Prepare pudding as directed for pie filling. Chill thoroughly.
Prepare cake as suggested on box for 2 round layers; cool completely. Set one layer aside.
*With a long bread knife, cut the remaining layer horizontally to make 2 flat halves together (like a hamburger bun).
Make a well in the center of the bottom half by pressing the cake with your fingers to within 1/2 inch of the sides all the way around. Fill the well with half of the prepared pudding; replace the top.
Glaze (for one pie):
3 Tablespoons Butter
3 oz. Unsweetened Baking Chocolate (OR 9T cocoa mixed with 3T oil or melted shortening)
1 C. Powdered Sugar
3/4 teaspoon Vanilla Extract
Melt butter & chocolate together in a small saucepan; remove from heat. Stir in sugar and vanilla. Mix well (mixture will be stiff). Stir in water 1 tsp. at a time until smooth and spreadable.Spoon glaze over the top of each cake. You can let it drip down the sides or smooth it over them if you wish. Smooth the tops also. Refrigerate for about 30 minutes or until glaze sets and serve or cover and store in refrigerator.
To make 2 pies, repeat directions from the *.
TIPS: Do not attempt to make the glaze ahead of time. Work with the glaze quickly to avoid it getting grainy-looking.
This is a great dish to make ahead a day or so because the pudding sets up better as it refrigerates.
Make your cakes ahead and freeze them to make for quicker prep!