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Boston Cream Cake

Country.Chef's picture
  Yellow cake mix 9 Ounce (1 Package)
  Lemon extract 1⁄2 Teaspoon
  Instant vanilla pudding mix 3 1⁄2 Ounce (1 Package)
  Cold milk 2 Cup (32 tbs)
  Semi-sweet chocolate square 1 Ounce (1 Square)
  Butter/Margarine 1 Tablespoon
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Hot water 3 Teaspoon

Mix cake according to package directions, adding lemon extract to batter.
Pour into a greased and floured 9-in.round cake pan.
Bake at 350° for 25 minutes or until a wooden pick inserted near the center comes out clean.
Meanwhile, beat pudding mix and milk according to package directions; refrigerate.
Cool cake in pan for 10 minutes before removing to a wire rack to cool completely.
In a saucepan over low heat, melt chocolate and butter.
Stir in sugar until crumbly.
Stir in hot water, 1 teaspoon at a time, until smooth.
Split cake in half.
Spread pudding on bottom layer.
Place second layer over pudding.
Pour chocolate glaze over top, letting it drizzle down the sides.

Recipe Summary

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2206 Calories from Fat 528

% Daily Value*

Total Fat 60 g92.5%

Saturated Fat 30.6 g153.2%

Trans Fat 0 g

Cholesterol 77.5 mg25.8%

Sodium 3221.6 mg134.2%

Total Carbohydrates 397 g132.3%

Dietary Fiber 7.6 g30.4%

Sugars 296.9 g

Protein 28 g55.6%

Vitamin A 16.8% Vitamin C

Calcium 53.6% Iron 6.2%

*Based on a 2000 Calorie diet

Boston Cream Cake Recipe