Boston Cream Pie Recipe
Ingredients
- 5 lb (full box) Yellow Cake Mix
- 48 fl oz (6 cups) water, divided
- 45 oz (5 cups) prepared vanilla pudding
- 4 lb (13 1/3 cups) Creamy Fudge Icing Mix
- 15 fl oz (1 7/8 cups) hot water
Directions
- Cake:
- Place 20 fl oz (2 1/2 cups) water in mixer bowl. Add Yellow Cake Mix.
- Using a paddle, mix on medium speed 3 minutes.
- Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.
- Continue to mix on low speed 2 minutes. Divide batter into 2, prepared 16x12x1-inch pans.
- For standard oven, bake at 350°F 20-25 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool thoroughly.
- Spread vanilla pudding over one cake layer; top with remaining cake layer.
- Icing:
- Prepare as directed on package.
- Ice top of cake.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 64 servings | |
| Calories 15 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Potassium 0mg | 0% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.63g | 2% |
| Protein 0.0g | 0% |
