Chocolate-Filled Boston Cream Pie is a cake. Ha! It’s definitely one of my favorites, whether the two cake layers are filled with chocolate or vanilla pudding. But why is it called a pie?? I looked it up, and this is what I found:

“Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American “Pudding-cake pie.”

You can read more about the history of this yummy dessert at What’s Cooking America (Like who claims to have invented it, and which state proclaimed it as the Official State Dessert!)

Chocolate-Filled Boston Cream Pie

Chocolate Filled Boston Cream Pie is a cake. Ha! It’s definitely one of my favorites, but why is it called a pie?? I looked it up. Read on to see what I found out! from Hershey’s Chocolate Cookbook, 1989 edition)

Yield: 10–12 servings


2 cups unsifted all-purpose flour
1 ¼ cups sugar
3 ½ tsp baking powder
1 tsp salt
¼ cup butter or margarine, softened
¼ cup shortening
1 cup milk
3 eggs
1 tsp vanilla (optional)
   Chocolate Cream Filling
   Chocolate Glaze

Chocolate Cream Filling

⅔ cup sugar
2 Tbsp cornstarch
2 Tbsp cocoa
⅛ tsp salt
1 ½ cups milk
2 egg yolks, slightly beaten

Chocolate Glaze

¼ cup + 2 Tbsp sugar
1 ½  Tbsp cornstarch
⅛ tsp salt
½  cup water
1 ½ blocks(1.5 ounce) unsweetened baking chocolate
1 ½  Tbsp butter or margarine

Combine all cake ingredients in a large mixing bowl. Blend 30 seconds on low speed; beat 3 minutes on high speed. Pour into two greased and floured 9-inch layer pans. Bake at 350°F for 30–35 minutes. Cool 10 minutes; remove from pans. Cool completely.

Meanwhile, prepare Chocolate Cream Filling. Place one cake layer on serving plate; spread with filling. Top with second cake layer’ chill. Prepare Chocolate Glaze. Spoon hot glaze on top of cake, allowing glaze to drizzle down the sides. Chill before serving. Refrigerate any remaining dessert.

Chocolate Cream Filling:

Combine sugar, cornstarch, cocoa, and salt in medium saucepan. Gradually add milk and egg yolks. Cook over medium heat, stirring constantly, until mixture begins to boil Boil and stir for one minute. Remove from heat. Pour into a bowl and press plastic wrap directly onto surface to prevent filling from developing a skin. Cool, then chill.

Chocolate Glaze:

Combine sugar, cornstarch, salt and water in a small mixing bowl, and set aside. Melt backing chocolate with butter in a small saucepan over low heat. Add sugar-water mixture and bring to a boil, stirring constantly. Remove from heat.

You may need to add a little more water to make the glaze drizzle properly. Do not add more than 1 tablespoon at a time, and test after each.

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If you need more chocolate goodness, I’ve got you covered. Check out The Chocolate for some of my favorite recipes!