All-Chocolate Boston Cream Pie
| Trial Size | Food Service Size | Ingredients |
|
1 (9") layer cake 8 servings |
3 (9") layer cakes 24 servings |
CAKE
| 1 cup | 3 cups (15 oz.) | All-purpose flour |
| 1 cup | 3 cups (1 lb 8 oz) | Sugar |
| 1/3 cup | 1 cup (4 oz) | HERSHEY'S Cocoa |
| 1/2 tsp | 1-1/2 tsp | Baking soda |
| 6 Tbsp | 9 oz | Butter or margarine, softened |
| 1 cup | 3 cups (24 oz) | Milk |
| 1 whole | 3 whole (about 6 oz) | Eggs |
| 1 tsp | 1 Tbsp (1/2 oz) | Vanilla extract |
CHOCOLATE FILLING
| 1/2 cup | 1-1/2 cups (12 oz) | Sugar |
| 1/4 cup | 3/4 cup (3 oz) | HERSHEY'S Cocoa |
| 2 Tbsp | 6 Tbsp (2 oz) | Cornstarch |
| 1-1/2 cups | 4-1/2 cups (36 oz) | Light cream |
| 1 Tbsp | 3 Tbsp (1-1/2 oz) | Butter or margarine |
| 1 tsp | 1 Tbsp (1/2 oz) | Vanilla extract |
SATINY CHOCOLATE GLAZE
| 2 Tbsp | 6 Tbsp | Water |
| 1 Tbsp | 3 Tbsp (1-1/2 oz) | Butter or margarine |
| 1 Tbsp | 3 Tbsp (2-1/4 oz) | Corn syrup |
| 2 Tbsp | 6 Tbsp (1 oz) | HERSHEY'S Cocoa |
| 3/4 cup | 2-1/4 cups (10 oz) | Powdered sugar |
| 1/2 tsp | 1-1/2 tsp | Vanilla extract |
Directions
1. Heat oven to 350°F (convection oven: 300°F). Grease and flour three (Trial size: one) 9-inch round baking pan(s).2. Stir together flour, sugar, HERSHEY'S Cocoa and baking soda in large bowl. Add butter, milk, eggs and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour about 3-1/4 cups (1 lb. 10 oz.) batter into each prepared pan.
3. Bake 30 to 40 minutes (convection oven: 25 to 30 minutes) or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare CHOCOLATE FILLING: Stir together sugar, HERSHEY'S Cocoa and cornstarch in large 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. About 5 cups (Trial size: 1-2/3 cups) filling.
5. Cut each cake into two thin layers. Place one layer on serving plate; spread 1-2/3 cups (about 12 oz.) filling over each layer. Top with remaining layer.
6. Prepare SATINY CHOCOLATE GLAZE: Heat water, butter and corn syrup in medium saucepan to boiling. Remove from heat; immediately stir in HERSHEY'S Cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly. About 1-1/2 cups (Trial size: 1/2 cup) glaze.
7. Pour about 1/2 cup (about 5 oz.) glaze onto top of each cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cakes.