Boston Cream Pie
The recipe Boston Cream Pie can be made in around 40 minutes. For 72 cents per serving, you get a dessert that serves 8. One portion of this dish contains about 5g of protein, 10g of fat, and a total of 431 calories. If you have vanillan extract, water, milk, and a few other ingredients on hand, you can make it.
Instructions
Prepare cake mix batter according to package directions.
Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.
Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce
Boston Cream Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.
Chateau Chantal Late Harvest Riesling