This is another entry into the Cooking with Alicia and Annie Contest. This recipe caught my eye on Annie's Recipes. I love Boston Cream Pie. The recipe was simple enough. I thought my cake was a little dry and I took it out at 30 minutes.
I used the small package of vanilla pudding. It was plenty thick. Actually, I used sugar free since that was all I had. The glaze is very sweet, but still good. This was my first attempt at splitting a cake. I didn't do too bad!
My son and I had some tonight after dinner. He raved about it!
1 1/3 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
2/3 cup milk
1 tsp vanilla
1 (3 1/2 oz) pkg instant vanilla pudding
1 3/4 cup milk
2 (2 oz) squares semi sweet or unsweetened chocolate
1/4 cup butter or margarine
3 T milk
2 cups confectioners' sugar
1/8 tsp. salt
1/2 tsp. vanilla
Cake: Grease and flour 9" layer pan. Combine flour, sugar, baking powder and salt in large mixing bowl. Add shortening and milk. Blend well at low speed for 1 1/2 minutes. Add egg and vanilla extract; continue beating 1 1/2 minutes at low speed. Pour batter into pan. Bake 30-35 minutes. Cool on wire rack. Split in half.
Filling: Follow directions on package for pudding decreasing milk to 1 3/4 cups. Let thicken slightly. Spread on bottom layer. Put top layer on top of filling.
Glaze: Melt chocolate. Blen in margarine and milk. Add sugar, salt and vanilla, blend until smooth. If necessary thin with a few drops of milk. Frost top with glaze, allowing to drip down sides.
Refrigerate until serving time.
Yield: 6 servings.
A blurry view