All Chocolate Boston Cream Pie Recipe 42

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ALL CHOCOLATE BOSTON CREAM PIE



All Chocolate Boston Cream Pie image

This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 cup butter, softened
1 cup water
1/4 cup sifted unsweetened cocoa powder, sifted
2 large eggs, lightly beaten
1/2 cup buttermilk
1 1/4 teaspoons baking soda
2 teaspoons vanilla
1 (3 ounce) package instant chocolate pudding mix
1 1/4 cups half-and-half cream or 1 1/4 cups full-fat milk
1 (8 ounce) container cool whip frozen whipped topping, thawed
1/2 cup butter
1/4 cup unsweetened cocoa powder, sifted
6 tablespoons 18% table cream or 6 tablespoons half-and-half cream
1 cup confectioners' sugar
1 teaspoon vanilla

Steps:

  • Set oven to 350°F.
  • Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
  • For the cake; in a large bowl combine the flour and sugar; set aside.
  • In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
  • Pour the chocolate mixture over the flour mixture; whisk to combine completely.
  • Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
  • Divide the batter evenly between the cake pans.
  • Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
  • Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
  • For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
  • Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
  • For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
  • Place 1 cake round upside down onto a cake platter or large plate.
  • Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
  • Place the second layer over the top of the pudding mixture.
  • Allow the glaze to cool just slightly until a thick pourable texture is achieved.
  • Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
  • Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.

ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)



All-Chocolate Boston Cream Pie Recipe - (4.3/5) image

Provided by mnhenselen

Number Of Ingredients 22

CHOCOLATE FILLING:
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1 1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract
SATINY CHOCOLATE GLAZE:
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY'S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • 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 to wire rack. 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; refrigerate leftover cake. CHOCOLATE FILLING: 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. SATINY CHOCOLATE GLAZE: 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.

TRIPLE CHOCOLATE BOSTON CREAM PIE



Triple Chocolate Boston Cream Pie image

This triple chocolate Boston cream pie starts with a fudgy chocolate cake that tastes even better the next day. It's filled with a luscious chocolate custard and topped with shiny chocolate ganache. Traditional Boston cream pie may be the official state dessert of Massachusetts, but this chocolate twist has become the official dessert of my apartment.

Provided by Samantha Seneviratne

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 21

4 tablespoons unsalted butter, melted, plus more for the pan
1 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups sugar
2 large eggs, at room temperature
1/2 cup buttermilk
1/2 cup warm coffee
1 1/2 ounces chopped bittersweet chocolate
1 tablespoon unsalted butter
3 tablespoons sugar
2 tablespoons cornstarch
Pinch kosher salt
2 large egg yolks
1 cup whole milk
1 tablespoon Dutch-process cocoa powder
1/3 cup chopped bittersweet chocolate
1/4 cup heavy cream
Pinch kosher salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan.
  • Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour.
  • For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth.
  • Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour.
  • For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes.
  • To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.

BOSTON CREAM PIE II



Boston Cream Pie II image

Yellow cake filled with custard and topped with chocolate icing--yummy!

Provided by JBS BOX

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 19

1 ¼ cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup shortening
1 egg
1 teaspoon vanilla extract
⅓ cup white sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 ½ cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
  • Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
  • To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
  • To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
  • To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 47.3 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 5.7 g, Sodium 230.2 mg, Sugar 34.4 g

BOSTON CREAM PIE WITH CHOCOLATE GLAZE



Boston Cream Pie with Chocolate Glaze image

Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water

Steps:

  • Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

ALL-CHOCOLATE BOSTON CREAM PIE RECIPE - (4.3/5)



All-Chocolate Boston Cream Pie Recipe - (4.3/5) image

Provided by moddie2bert

Number Of Ingredients 10

1 cup all-purpose flour
1 cup sugar
1/3 cup Hershey's Cocoa
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
Chocolate Filling (recipe follows)
Satiny Chocolate Glaze (recipe follows)

Steps:

  • Heat oven to 350°F. Grease and flour a 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat with mixer on low 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 to wire rack. 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. Chocolate Filling: Stir together ½ cup sugar, ¼ cup Hershey's Cocoa and 2 tablespoons cornstarch in medium saucepan. Gradually stir in 1½ cups 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 1 tablespoon butter and 1 teaspoon vanilla extract. Press plastic wrap directly onto surface. Cool completely. Satiny Chocolate Glaze: In small saucepan heat 2 tablespoons water, 1 tablespoon butter and 1 tablespoon corn syrup to boiling. Remove from heat; immediately stir in 2 tablespoons Hershey's Cocoa. With whisk, gradually beat in ¾ cup powdered sugar and ½ teaspoon vanilla extract until smooth; cool slightly.

ALL-CHOCOLATE BOSTON CREAM PIE



All-Chocolate Boston Cream Pie image

Chocolate cake is filled with cocoa cream and coated with Satiny Chocolate Glaze.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 20

1 cup all-purpose flour
1 cup white sugar
⅓ cup HERSHEY®'S Cocoa Powder
½ teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
1 ½ cups light cream
½ cup white sugar
¼ cup HERSHEY®'S Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons HERSHEY®'S Cocoa Powder
¾ cup confectioners' sugar
½ teaspoon vanilla extract

Steps:

  • 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 to wire rack. 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; refrigerate leftover cake. 8 servings.
  • Chocolate Filling: Stir together sugar, cocoa and cornstarch in medium bowl; 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.
  • Satiny Chocolate Glaze: 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.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 72.5 g, Cholesterol 85.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 13.3 g, Sodium 202.1 mg, Sugar 51.4 g

CLASSIC BOSTON CREAM PIE



Classic Boston Cream Pie image

This American classic, first made by a Boston chef in the 1850s, isn't actually a pie at all, it's a cake: two sponge layers with custard-cream filling and a shiny chocolate glaze. This Boston Cream Pie recipe calls for a 9-by-2-inch cake pan; if you use an 8-inch wide pan, the batter will overflow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 15

Unsalted butter, for cake pan
1 cup sifted cake flour (not self-rising), plus more for pan
1/4 teaspoon salt
4 large eggs
1 cup sugar
1/4 cup plus 2 tablespoons milk
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup sugar
6 1/2 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
2 teaspoons pure vanilla extract
4 ounces best-quality semisweet chocolate, coarsely chopped
1/2 cup heavy cream

Steps:

  • To make cake: Heat oven to 350 degrees. Lightly butter and flour a 9-by-2-inch round cake pan. Line with parchment paper; set aside.
  • Sift together cake flour and salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat egg mixture on high until thickened and pale, about 6 minutes.
  • Meanwhile, in a small saucepan, combine milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour hot milk into egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in flour mixture. Pour into prepared pan.
  • Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to a wire rack to cool for 15 minutes. Remove from pan; cool completely.
  • To make filling: Prepare an ice-water bath. In a large bowl, whisk egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. (It is essential that mixture come to a boil.) Remove from heat.
  • Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 3 minutes. (It is essential that mixture bubble again.) Remove from heat; stir in vanilla extract.
  • Transfer filling to a medium bowl. Place the bowl in the ice bath. Stir from time to time until mixture cools; it thickens as it cools. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. The filling may be refrigerated overnight at this stage, or it is ready to use.
  • To make glaze and assemble cake: Split cake into two layers; spread bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
  • In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine chocolate and heavy cream. Stir occasionally until chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
  • Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

ALL-CHOCOLATE BOSTON CREAM PIE



All-Chocolate Boston Cream Pie image

I found 2 other recipes for this chocolate delight on the site but they both use instant pudding. So, ok, this one is a little more work but you'll find that it makes the best quality cake when you want something special. Prep time includes the time for all 3 steps.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
1 cup sugar
1/3 cup cocoa (best quality)
1/2 teaspoon baking soda
6 tablespoons butter or 6 tablespoons margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
1/2 cup sugar
1/4 cup cocoa (best quality)
2 tablespoons cornstarch
1 1/2 cups light cream
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla extract
2 tablespoons water
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon corn syrup
2 tablespoons cocoa (best quality)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • 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 to wire rack. Cool completely.
  • CHOCOLATE FILLING.
  • 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.
  • Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
  • SATINY CHOCOLATE GLAZE.
  • 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.
  • Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

Nutrition Facts : Calories 510.2, Fat 22.8, SaturatedFat 13.6, Cholesterol 87.8, Sodium 223.2, Carbohydrate 71.8, Fiber 1.9, Sugar 49.4, Protein 6.2

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2013-06-21 Directions: Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
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BOSTON CHOCOLATE CREAM PIE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BOSTON CREAM PIE RECIPE | A COMPLETE STEPWISE GUIDE - LOLA …
2020-06-23 For chocolate ganache. Heat the cream in a small pot over medium-low heat. Take a bowl and chop some chocolate. Pour the heated mixture over it and let sit 2 minutes. Now whisk until smooth. Take the cake out of the refrigerator and pour the chocolate ganache over it. Refrigerate for at least 2-3 hours before serving. Boston Cream Pie
From lolacovington.com


BOSTON CREAM PIE WITH CHOCOLATE GLAZE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CLASSIC BOSTON CREAM PIE - SAVING ROOM FOR DESSERT
2017-02-02 Instructions. To make the cake preheat oven to 325 degrees. Grease two 9-inch round cake pans, then line each with parchment paper (cut to fit), then grease the parchment. Flour the pans and set aside. In a medium bowl, whisk together the …
From savingdessert.com


CHOCOLATE BOSTON CREAM PIE - LEAH CLAIRE
2010-10-15 1. Stir together flour and cocoa powder; set aside. 2. Beat egg yolks on high speed 5 minutes or until thick. Beat in water and vanilla on low speed.
From leah-claire.com


THE BEST BOSTON CREAM PIE RECIPE • MIDGETMOMMA
2019-08-15 Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch cake pan. Whisk together the cake flour, baking powder, and salt and set aside. In a small saucepan over medium heat, combine the milk and butter.
From midgetmomma.com


CHOCOLATE BOSTON CREAM PIE | CREAM PIE RECIPES, BOSTON CREAM PIE …
Aug 1, 2019 - A Boston cream pie recipe is actually a cake; learn to make a variety of recipes like vanilla, chocolate and orange with a variety of fillings and chocolate frostings.
From pinterest.ca


BOSTON CREAM PIE - LIV FOR CAKE
2018-05-19 Remove from heat. In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch. While whisking vigorously, slowly pour the hot milk into the egg mixture. Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
From livforcake.com


CHOCOLATE BOSTON CREAM PIE RECIPE - CREATE THE MOST AMAZING …
Healthy And Tasty Breakfast Recipes Healthy Keto Diet Plan Free Healthy Cooking At Home
From recipeshappy.com


ALL-CHOCOLATE BOSTON CREAM PIE | RECIPES
Sep 13, 2016 - Add HERSHEY'S Cocoa to the filling of this double chocolate Boston cream pie. It's sure to delight any chocolate lover, no matter the occasion. It's sure to delight any chocolate lover, no matter the occasion.
From pinterest.com


ALL CHOCOLATE BOSTON CREAM PIE - ALL INFORMATION ABOUT HEALTHY …
All-Chocolate Boston Cream Pie | Recipes new www.hersheyland.com. 1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan. 2. 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 ...
From therecipes.info


BOSTON CREAM PIE RECIPE - BAKERRECIPES.COM
2009-02-23 The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Boston Cream Pie. Ready to make this Boston Cream Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 ...
From bakerrecipes.com


ALL CHOCOLATE BOSTON CREAM PIE - LUNCH RECIPES
All Chocolate Boston Cream Pie might be a good recipe to expand your dessert recipe box. One serving contains 5957 calories, 68g of protein, and 253g of fat. This recipe serves 1. This recipe covers 68% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have instant chocolate pudding mix, cool whip …
From fooddiez.com


HOMEMADE BOSTON CREAM PIE - BUTTER WITH A SIDE OF BREAD
2018-12-09 Beat the egg yolks until smooth and set aside. In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely begins simmering, remove about 1/2 cup from the pan and slowly stir into the egg yolk mixture.
From butterwithasideofbread.com


BOSTON CREAM PIE - THE GIRL WHO ATE EVERYTHING
2022-01-22 Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers. For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth.
From the-girl-who-ate-everything.com


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