Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Boston Cream Pie


  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1 egg, slightly beaten
  • 3/4 cup milk
  • 1 tablespoon rum
  • 1/2 cup light corn syrup
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon butter
  • 1/4 cup half and half or milk
  • 1/4 teaspoon vanilla extract
  • 18 1/2 ounces package yellow cake mix

In a medium-sized, heat-resistant, non-metallic bowl, combine sugar, flour, egg and 1/4 cup milk together. Heat, uncovered, in microwave 2 minutes or until sauce is thickened and smooth. Stir every 30 seconds. Place in refrigerator to chill. In a 1-quart, heat-resistant, non-metallic measuring cup, combine corn syrup, chocolate pieces and butter. Heat, uncovered, in microwave 2 1/2 to 3 minutes or until chocolate is melted. Stir occasionally. Gradually stir in milk and vanilla. Blend well. Heat, uncovered, in microwave 1 1/2 minutes. Chill in refrigerator. While custard and topping are cooling, prepare cake mix according to package directions. Grease two 8-inch, heat-resistant, non-metallic cake pans. Divide batter between each prepared cake pan. Cover each cake pan with clear plastic wrap and heat in microwave 6 minutes or until a toothpick inserted in the center comes out clean. Invert cakes onto a cooling rack. When cake has cooled, place one layer on serving plate. Spread chilled custard on top. Place other layer on top of custard and spread chilled chocolate sauce over top and let drizzle down sides. Chill in refrigerator for 1 hour before serving.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!


0 Ratings

All fields required.

Rate & Comment

Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo