Cooking for a Crowd Recipes

Boston Cream Pie

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Yield: 96 servings

Ingredients

  • 4 (18.25 ounce) boxes yellow cake mix*
  • 11 cups cold milk
  • 4 (5.1 ounce) boxes instant vanilla pudding mix
  • 64 ounces hot fudge topping, warmed
  • 96 maraschino cherries (optional)

Instructions

  1. Prepare cake mixes according to package directions. Bake in four greased 13 x 9 x 2 inch baking pans; cool.
  2. In a mixing bowl, beat milk and pudding mixes at low speed for 2 to 3 minutes. Cover and chill for at least 30 minutes.
  3. Cut each cake into 24 pieces; split each piece horizontally. Place about 1 heaping tablespoon of pudding between layers. Top with 1 tablespoon fudge topping. Garnish with a cherry if desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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