Cooking for a Crowd Recipes
Boston Cream Pie
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
- Prepare cake mixes according to package directions. Bake in four greased 13 x 9 x 2 inch baking pans; cool.
- 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.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.