posted by SusanCa 05-02-102 4:47 PM
Boston Creme Pie Cake
from the Cake Mix Doctor
Filling:
2 cups milk
1 pkg (3.4 oz) vanilla instant pudding mix
1 T butter, melted
1 t vanilla
Cake:
1 18.25 oz plain butter recipe cake mix
2/3 cup water
1 stick (8 T) butter, room temp
3 large eggs
Chocolate Glaze:
2 oz. semisweet chocolate, coarsely chopped
1 T butter
1/2 cup powdered sugar, sifted
3 T milk
Prepare the filling: Pour the milk into a large mixing bowl. Add the pudding mix. Blend with an electric mixer on medium low speed for 2 minutes, or until combined. Stir in the melted butter and the vanilla until incorporated. Cover the bowl with plastic wrap and place in the fridge to chill for 1 hr.
Place a rack in the center of a 350º oven. Lightly mist a 12 cup bundt pan with Pam, then dust with flour. Shake out excess.
Place the cake mix, water, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with rubber spatula. Increase the mixer speed to medium and beat 3-4 minutes more, scraping down the sides as needed. The batter should look thick and well combined. Pour into pan and smooth out.
Bake until lightly browned and springs back when pressed with your finger, 33-35 minutes. Remove the pan from the oven and cool on a wire rack for 20 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
Prepare the chocolate glaze. Place the chocolate and butter in a small saucepan over low heat. Stir and cook until melted and smooth,3-4 minutes. Remove from heat and whisk in the powdered sugar and milk until smooth.
Slice the cooled cake into 3 horizontal layers. Place the bottom layer on a serving platter and spread 1/2 of the pudding over it. Place the middle layer on top and spread with the remaining pudding. Place the top layer on top. Spoon glaze over the cake so that it falls down the sides and the middle of the cake. Place the cake in the fridge for at least 20 minutes before serving.
Store this cake in a cake server in the fridge for up to 1 week. Serves 16