Is boston-cream-pie really pie?

The answer is no, boston-cream-pie is really a Boston Cream Cake. This is due to the cream filling typically used in pies. This boston-cream-pie recipe can be baked either as a two tier cake with the cream filling in the middle layer, or as cupcakes.

When baked as cupcakes, your guests will soon see that there is a surprise inside for them to savor. These cream filled, moist cupcakes will delight your guests time after time. I have fun making these cupcakes and so will you! Good Luck!

Submitted by:

Genesee

Boston Cream Pie

Ingredients:

Crumb:

(1) 18.25-ounce box yellow cake mix.

Check your cake mix box for it's list of ingredients. You will need them.

Filling:

(1) 3.4-ounce box instant vanilla pudding mix

1 1/2 cups heavy whipping cream

1/4 cup sour cream

1/2 cup milk

1/2 cup powdered sugar or confectionary sugar

3 ounces melted and cooled white chocolate.(This is optional, your Boston Creme Cake recipe will be good either way!)

Frosting or Ganache:

6 (1-ounce) squares semi-sweet chocolate

3/4 cup heavy whipping cream

2 cups confectionary sugar

Directions:

Bake your cake as directed on the back of the box. You may choose two round pans or cupcakes.

Let them cool completely.

Now to make your filling: Combine pudding mix, cream, milk, sour cream, melted white chocolate and powdered sugar into a mixing bowl and beat at medium speed until stiff peaks form.

Next,(if your making cupcakes) fill a squeeze bottle that has a long narrow tip with your cream. Insert the tip of the bottle into the top of your cupcake center. Squeeze about 1 tablespoon of the mixture into your cupcake. Repeat on all of your cupcakes.

For cakes, place one of your cake layers down onto your serving platter. Spoon and spread your cream filling onto the top of your bottom layer. Then add your top layer.

Next, make your frosting. Combine your cream and semisweet chocolate in a microwave proof bowl and heat for about 30 seconds. Stir, then repeat the process until your chocolate is melted and your mixture stirs smooth.

Slowly whisk in the confectionary (powdered) sugar. Stir until smooth.

Let this cool. It will cool to a more spreadable consistency.

Then, you get to frost your masterpiece!

I hope that you've enjoyed this Boston-cream-pie recipe. Click here to return to my chocolate-cakes page.

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