TIP: Get Better Cakes from a Mix + Boston Cream Pie Recipe
Cake Mix Trick:
This will improve your cake mix. I found this trick in the comments of a post on Tidy Mom, from a pastry chef named Shelly. (Thanks!) Look at the directions on the cake mix box…
- add one more egg (or add two additional if you want it to be really rich)
- double the oil amount, but use melted butter instead of oil
- use milk instead of water
Now on to this amazing recipe!
This is a simple and easy recipe, plus it looks and tastes good. One of my little guys requested a birthday cake with chocolate & vanilla and Thomas & James. So, I thought this would fit the bill perfectly and keep things easy & cheap for me. And it did!
Boston Cream Pie
- 1 pkg yellow cake mix (18 1/4 oz)
- 1 1/2 c cold milk
- 1 pkg instant vanilla pudding mix (3.4 oz)
- 2 oz unsweetened chocolate
- 2 Tbsp butter
- 1 c confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 -3 Tbsp hot water
Preheat oven to 350.
- Prepare cake batter according to package directions (see how I altered the directions below). Divide between two greased and floured 9-in round baking pans.
- Bake at 350 for 28-33 minutes or until the cake springs back when lightly touched. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. In a microwave or heavy saucepan, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.
To assemble, 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 the sides of cake. Refrigerate until serving.
Learn more Money Saving Tips…
See our DIY Crafts…
Try our homemade cleaner recipes…