All-Chocolate Boston Cream Pie

Contributed By: Jeff Greenlee


1 cup flour
1 cup sugar
1/3 cup Cocoa
1/2 teaspoon baking soda
6 tablespoons butter softened
1 cup milk
1 egg
1 teaspoon vanilla

1/2 cup sugar
1/4 cup Cocoa
2 tablespoons cornstarch
1-1/2 cups light cream
1 tablespoon butter
1 teaspoon vanilla

Stir together sugar, cocoa and cornstarch in medium saucepan.
gradually stir in light cream. Cook over medium heat, stirring
constantly, until mixture thickens and begins to boil. Boil 1 minute,
stirring constantly. Remove from heat. Stir in butter and vanilla.
Press plastic wrap directly onto surface. Cool completely.

2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla

Heat water, butter and corn syrup in small saucepan to boiling.
Remove from heat. Immediately stir in cocoa. With whisk, gradually
beat in powdered sugar and vanilla until smooth. Cool slightly.


Heat oven to 350?F. Grease and flour one 9-inch round baking pan.
Stir together flour, sugar, cocoa and baking soda in large bowl. Add
butter, milk, egg and vanilla. Beat on low speed of mixer until all
ingredients are moistened. Beat on medium speed 2 minutes. Pour batter
into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan and Cool completely.
Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on
serving plate; spread filling over layer. Top with remaining layer.

Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing
some to drizzle down sides. Refrigerate until serving time. Cover
and refrigerate leftover cake. 8 servings.

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