Header is editable on language lavel pages and above in content hierarchy (this text is being shown in edit mode only)

All-Chocolate Boston Cream Pie

  • PRINT

SKILL LEVEL : expertPREP TIME : 17  Minutes

Ingredients

  Amount Per Serving % DV *
Calories530
Calories from Fat0
Total Fat27 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories530
Calories from Fat0
Total Fat27 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 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.
  • CHOCOLATE FILLING
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 2 tablespoons cornstarch
  • 1-1/2 cups light cream
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 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.
  • SATINY CHOCOLATE GLAZE
  • 2 tablespoons water
  • 1 tablespoon butter or margarine
  • 1 tablespoon corn syrup
  • 2 tablespoons HERSHEY'S Cocoa
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 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.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog