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All-Chocolate Boston Cream Pie

All-Chocolate Boston Cream PieTraditionally made with yellow sponge cake, this version features chocolate sponge cake with a creamy chocolate filling and a satiny chocolate glaze.

Recipe Ingredients:

Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 large egg
1 teaspoon vanilla extract

Chocolate Filling:
1/2 cup granulated 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

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

Cooking Directions:

  1. For Cake: Preheat oven to 350°F (175°C). 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.
  4. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
  5. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.
  6. For Chocolate Filling: 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.
  7. For Satiny Chocolate Glaze: 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.

Makes 8 servings.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.