Where's the cream filling?! You'll find it right here in this delicious Boston cream pie recipe!
1 pack pie filling mix
2 square unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
1 cup sugar
1 cup sifted cake flour
Â¾ teaspoon baking powder
Â¼ teaspoon salt
1 teaspoon Vanilla extract
1 teaspoon lemon juice
1 Â½ cups milk
1 pack 3 Â¼ oz. vanilla pudding
Step 1 - In large bowl, let eggs warm at room temperature. Preheat oven to 350 degrees. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light, about 5 minutes.
Step 2 - Meanwhile, sift flour with baking powder and salt. In measuring cup, combine 1/4 cup water, 1 teaspoon vanilla and lemon juice. Blend flour mixture, 1/3 at a time, into egg mixture, alternately with water mixture. Beat 1 minute. Turn into 2 greased 9 inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. Cool 1 hour.
Step 3 - Make Filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours.
Step 4 - Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove from heat; add sugar and 3/4 teaspoon vanilla, mixing until smooth. Stir in 2 1/2-3 tablespoons hot water, 1 teaspoon at a time, until glaze is of pouring consistency.
Step 5 - To Assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate - about 1/2 hour.