Boston Cream Pie

October 23: National Boston Cream Pie Day

Cheers to a recipe that is as easy as pie—or cake!  Boston Cream Pie is actually a layered sponge cake with a custard cream filling topped with chocolate ganache. We tried this treat when we were in Boston (we first toured the town for our sixth anniversary—a five-hour drive from where we used to live in New Jersey—and returned a few years later for one of Islander’s work conventions) and have found the official state dessert of Massachusetts to be a fabulous finish to a stereotypical city sampler of baked beans, clam “chowda” (chowder), tea and beer. Whether pie or cake, it is a simple, sweet treat to celebrate National Boston Cream Pie Day.

Recipe

(Adapted from Kraft)

For the cake

• ½ box yellow cake mix (or 1 9-ounce Duncan Hines Moist Deluxe Classic Yellow Cupcakes mix)
• ½ cup water
• 3 tablespoons vegetable oil
• 2 large eggs
• ½ teaspoon vanilla

Directions

In a mixing bowl, combine the cupcake mix with water, oil, eggs and vanilla. Mix until the batter is smooth. Pour into a greased 8- or 9-inch round cake pan. Bake in a preheated oven at 350 degrees for about half an hour, testing for doneness. Remove from the oven and cool the cake completely.

For the cream filling

• 1 box (3.4 ounces) instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon rum (optional)
• 1 ½ cups whipped topping, thawed (we used Cool Whip brand)

Directions

In a large mixing bowl, blend together the vanilla pudding with milk (and rum, if using) until smooth. Fold in the thawed whipped topping until creamy. Refrigerate for at least 15 minutes.

Slice the cooled cake horizontally into two layers, leveling off the rounded top to an even flatness if necessary. Spread the filling on the bottom layer. Gently position the top layer of the cake over the filling. Glide the blade of an offset spatula around the cake to even out any overflowed filling.

For the chocolate topping

• 1 (1 ounce) square chocolate (we used Baker’s brand unsweetened chocolate)
• 1 tablespoon butter
• 2 tablespoons milk
• ¾ cup powdered sugar

Directions

In a microwave safe bowl, melt the chocolate square with the butter. Stir in the milk until smooth. Add sugar and mix well. Quickly spread on the top layer of the cake. Refrigerate to set and allow the flavors to blend. Slice and serve chilled.

Notes

• We used a 9-ounce box cupcake mix because the recipe only needs half the amount of a full box of cake mix. If using the full box of cake mix, divide the batter into two 8- or 9-inch round cake pans and bake accordingly. Use one cake (sliced in half horizontally) to make Boston Cream Pie and save the other for later use or another recipe (such as cake pops).
• We use a cake leveler to slice layers evenly. We also use a cake lifter to remove and place layers easily.