Boston Cream Pie

Boston Cream Pie

(8 – 12 Servings)



  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 egg yolks
  • 1/2 cup water
  • 1/2 tsp. vanilla extract


  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 2 cups milk


  • 1 cup semi sweet chocolate chips
  • 1/4 cup heavy cream or half and half
  • 1 Tbsp. margarine or butter
Printer friendly version

Golden Yellow Cake Mix


Preheat oven to 350°F. Grease a 9” round pan.

Blend cake ingredients together. Mix on low for 30 seconds, until batter is wet. Mix an additional 3 minutes on medium. Pour into pan. Bake 25 – 30 minutes. Set aside to cool. Combine filling ingredients and mix for 2 minutes. Remove cake from pan. Cut in half horizontally. Place bottom layer on a serving plate and spread with filling. Top with second cake layer. For glaze, place chocolate chips in a bowl. Combine cream or half and half and margarine or butter in sauce pan. Slowly bring to a boil. Pour mixture over chocolate chips; let rest 1 minute. Slowly whisk together until smooth. Pour mixture over top of cake (some will drizzle down sides). Store in refrigerator.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.