Ingredients for San Francisco Meets Boston Cream Pie
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- 2 tablespoons milk (for glaze)
- Half And Half Cream
- Glaze
- Dark Chocolate
- Unsalted Butter
- Powdered Sugar
- 1 teaspoon vanilla extract
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How to Make San Francisco Meets Boston Cream Pie
- Preheat oven to 350°F (175°C). Prepare your favorite chocolate cake recipe using two 8-inch round cake pans. (Recipe not included here, substitute your preferred recipe.)
- Grease and lightly flour two 8-inch round cake pans.
- Bake cake layers according to your chosen recipe's instructions. Once baked, let stand for 5 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare pudding: In a medium bowl, whisk together 1 cup milk, ¾ cup heavy cream, and your preferred instant pudding mix (follow package directions). Cover and chill.
- Prepare the chocolate glaze: In a small saucepan over low heat, melt 6 ounces of good quality semi-sweet chocolate and 2 tablespoons of butter. Stir until smooth.
- Remove from heat and stir in ¼ cup granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. Cook until it reaches a pourable consistency.
- Once cakes are completely cool, carefully slice each layer horizontally into two equal halves, creating four cake layers total.
- Place one cake layer on a serving plate. Optionally, layer fresh sliced strawberries over this bottom layer.
- Spread half of the chilled pudding mixture evenly over the bottom cake layer.
- Top with a second cake layer, followed by the remaining pudding mixture.
- Finish with the final cake layer and gently press to set.
- Pour the warm glaze over the top of the assembled pie, allowing it to drizzle down the sides.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the glaze to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
155g
Fat
44g
Carbs
19g
