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Cake
Boston Cream Pie
Makes 64, 3 x 2 inch servings
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
Product Details
Method
For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl. Add Krusteaz Professional 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 full sheet pans.
For convection oven, bake at 300°F 20-25 minutes; for standard oven, bake at 350°F 20-25 minutes. Cool thoroughly.
Spread vanilla pudding over one cake layer; top with remaining cake layer.
For icing, place Krusteaz Professional Chocolate Fudge Icing Mix in bowl. Using a paddle, gradually add water whil mixing on low speed 1 minute.
Scrape bowl and paddle. Change to high speed and continue mixing until icing is light and creamy.
Ice top of cake.
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