All Chocolate Boston Cream Pie

(from BearNakedBaker’s recipe box)

Source: BNB

Prep time: 40 minutes
Cook time: 30 minutes
Serves 12 people

Categories: Cakes

Ingredients

  • 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
  • CHOCOLATE FILLING(recipe follows)
  • SATINY CHOCOLATE GLAZE(recipe follows)

Directions

  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 into prepared pan.

  3. 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.

  4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. Makes 12 servings.

  5. CHOCOLATE FILLING

  6. 1/2 cup sugar

  7. 1/4 cup HERSHEY’S Cocoa

  8. 2 tablespoons cornstarch

  9. 1-1/2 cups light cream

  10. 1 tablespoon butter or margarine

  11. 1 teaspoon vanilla extract

  12. 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.

  13. SATINY CHOCOLATE GLAZE

  14. 2 tablespoons water

  15. 1 tablespoon butter or margarine

  16. 1 tablespoon corn syrup

  17. 2 tablespoons HERSHEY’S Cocoa

  18. 3/4 cup powdered sugar

  19. 1/2 teaspoon vanilla extract

  20. 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.

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