Grandma Dawn’s Boston Cream Pie

Cake

Ingredients

  • 1 yellow cake mix
  • 4 egg yolks
  • 1 1/3 c. water
  • 1 tsp. vanilla

Directions

Preheat oven to 350F. Grease and flour two 9″ round cake pans. Combine cake mix, egg yolks, water and vanilla in large bowl. Beat at medium speed with mixer for 4 minutes. Pour into pans. Bake at 350F for 28-31 minutes or until done. Cool according to package directions.

Cream Filling

Ingredients

  • 3/4 c. sugar
  • 3 T. cornstarch
  • 3 c. milk
  • 3 eggs, lightly beaten
  • 1 tsp. vanilla extract

Directions

Place sugar and cornstarch in medium saucepan. Stir until blended. Add milk and eggs. Cook on medium heat, stirring constantly, until thickened and boiling. Remove from heat and stir in vanilla. Pour into a bowl and place plastic wrap over surface and refrigerate for 3 hours. To assemble, place each cake on a serving plate. Split layers in half horizontally. Spread 1/2 of filling onto the bottom of each cake and replace the top.

Glaze

Ingredients

  • 9 T. cocoa
  • 3 T. oil
  • 4 T. margarine, softened
  • 3 c. powdered sugar
  • 3 tsp. vanilla extract

Directions

To make the glaze, put cocoa and oil in a small bowl with softened margarine. Add sugar and vanilla; mix until crumbly. Add 3 T. boiling water and stir. Add more boiling water, 1 T. at a time until proper consistency is reached. Pour over the top of cakes, allowing it to run down the sides. Refrigerate.

Sippy Cups-2

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