Boston Cream Pie

Ingredients

    Cake:

    5 lb (full box) Krusteaz Professional® Yellow Cake Mix 732-0180

    52 fl oz (6 1/2 cups) water, divided

    45 oz (5 cups) prepared vanilla pudding

    Icing:

    5 lb (full box) Krusteaz Professional® Chocolate Fudge Icing Mix 732-0740

    14 fl oz (1 3/4 cups) hot water

 

Yield

64, 3 x 2 inch servings

Method

    1. For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl. Add Krusteaz Professional Yellow Cake Mix.

    2. Using a paddle, mix on medium speed 3 minutes.

    3. Change to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl and paddle.

    4. Continue to mix on low speed 2 minutes. Divide batter into 2 prepared full sheet pans.

    5. For convection oven, bake at 300°F 20-25 minutes; for standard oven, bake at 350°F 20-25 minutes. Cool thoroughly.

    6. Spread vanilla pudding over one cake layer; top with remaining cake layer.

    7. For icing, place Krusteaz Professional Chocolate Fudge Icing Mix in bowl. Using a paddle, gradually add water whil mixing on low speed 1 minute.

    8. Scrape bowl and paddle. Change to high speed and continue mixing until icing is light and creamy.

    9. Ice top of cake.

 

WHEAT