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Boston Cream Pies

Source of Recipe

unknown


List of Ingredients

1 package yellow cake mix
4 egg yolks
1 cup water
1 teaspoon vanilla
3/4 cup sugar
3 tablespoons cornstarch
3 cups whole milk
3 eggs, lightly beaten
1 teaspoon vanilla
1 cup chocolate fudge frosting (from can)
3 tablespoons butter


Recipe

Heat oven to 350ºF. Grease and flour two cake pans. For cake, combine cake mix, egg yolks, water, and vanilla. Beat at medium speed for 4 minutes. Pour into pans. Bake for 28-31 minutes or until toothpick comes out clean. Cool completely. For filling, place sugar and cornstarch in a pan. Stir. Add milk and beaten eggs. Cook on medium heat, stirring constantly, until thickened. Remove from heat. Stir in vanilla. Pour filling into bowl. Press plastic wrap onto cream surface. Refrigerate for 3 hours or until completely chilled.

To assemble, place each cake layer on a serving plate. Split layers in half horizontally. Spread half of the filling on the bottom layer of one cake. Place top layer on filling. Repeat for second cake. For glaze, combine frosting and butter in a bowl and microwave at 100% for 20-25 seconds or until smooth. Stir. Spread half of the glaze over top of each cake. Refrigerate until ready to serve. Makes 2 cakes.