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Classic Boston Cream Pie

A decadent cake with creamy filling covered in chocolate, this recipe will have all your friends and family wanting more. Try it tonight!

  • PRINT

SKILL LEVEL : expertPREP TIME : 21  Minutes

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat100
Total Fat12 g18% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium190 mg8% DV
Total Carbohydrates42 g14% DV
Dietary Fiber0 g0% DV
Sugars30 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat100
Total Fat12 g18% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium190 mg8% DV
Total Carbohydrates42 g14% DV
Dietary Fiber0 g0% DV
Sugars30 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • RICH FILLING (recipe follows)
  • DARK COCOA GLAZE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
  • 2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
  • 4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. Makes 12 servings.
  • RICH FILLING
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.
  • DARK COCOA GLAZE
  • 3 tablespoons water
  • 2 tablespoons butter or margarine
  • 3 tablespoons HERSHEY'S Cocoa
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.

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