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All you need for the cake is a yellow cake mix, milk, eggs, and butter. The creamy fillingis vanilla pudding mix mixed with milk. The dark chocolate glazeis unsweetened chocolate, butter, powdered sugar, vanilla, and water. This Boston Cream Pie is a lovely, delicious cake that is so much easier to make than it looks!
Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Divide cake batter between the two prepared cake pans. Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes.
Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil. Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute. Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
I like a light cake, and especially in this cake where there’s already the cream filling plus the chocolate, I don’t want it to be too rich. The beauty of a Boston Cream Pie is the lightness of the cake.
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