Boston Creme Cake
  • Cooking Time: 35-45 minutes bake time
  • Servings: makes 9"X13" pan
  • Preparation Time: 10-15 minutes
  • For the cake:
  • 1 recipe of GGFG yellow cake or mix of your choice made according to package directions baked in 9"x13" pan
  • For the filling:
  • 1 recipe pastry cream or 1 small package of instant vanilla pudding made according to package directions
  • For the topping:
  • 4-6 oz. bittersweet or semi sweet chocolate, chopped
  • 1/2 c. heavy cream
  • chocolate shavings
  1. Bake yellow cake according to package or recipe directions in a 9"x13" pan. Cool slightly then, using a dowel or wooden spoon, poke holes in cake an inch apart all over cake. Let cake cool completely. Using either prepared pastry cream or vanilla pudding mix, pour evenly over top of cake. Put in fridge to set for 2 hours. Make chocolate ganache by putting chopped up chocolate in a small bowl with heavy cream. Microwave on high for 2 minutes at 50% power. Stir until creamy and smooth. Microwave at 30 second intervals at 50% power as needed to achieve smooth consistency. Pour evenly over top of cake and smooth. Top with chocolate shavings if desired. Refrigerate at least 2 hours or overnight before serving.
In 1856 when the (now) Omni Parker House Hotel in Boston created Boston Cream Pie, cakes and pies were baked in the same pans; hence the name Boston crème pie which is today considered a cake. Call it a pie, call it a cake, it is still delicious.