Boston Cream Pie

Makes 64, 3 x 2 inch servings


  • 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
  • 5 lb (full box) Krusteaz Professional® Chocolate Fudge Icing Mix 732-0740
  • 14 fl oz (1 3/4 cups) hot water


  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.
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