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LOCATION: Recipes >> Cake Recipes >> Boston Cream 02

Print this Recipe    Boston Cream 02

BOSTON CREAM PIES
(makes 2)

1 package yellow cake mix
4 egg yolks
1 1/3 cups water
1 teaspoon vanilla

3/4 cups sugar
3 tablespoons cornstarch
3 cups whole milk
3 eggs, lightly beaten
1 teaspoon vanilla

1 cup dark chocolate fudge frosting (from can)
3 tablespoons butter

Heat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

For cake, in a large bowl, combine cake mix, egg yolks, water, and
vanilla. Beat at medium speed for 4 minutes. Pour into pans.
Bake for 28-31 minutes or until toothpick comes out clean. Cool
completely.

For filling, place sugar and cornstarch in a medium saucepan. Stir
until blended. Add milk and beaten eggs. Cook on medium heat,
stirring constantly, until thickened. Remove from heat. Stir in
vanilla. Pour filling into a bowl. Press plastic wrap onto filling
surface. Refrigerate for 3 hours or until completely chilled.

To assemble, place each cake layer on a serving plate. Split layers
in half horizontally. Spread half of the filling on the bottom
layer of one cake. Place top layer on filling. Repeat for second
cake.

For glaze, combine frosting and butter in a bowl and microwave at
100% for 20-25 seconds or until smooth. Stir. Spread half of the
glaze over the top of each cake. Refrigerate until ready to serve.

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