All-Chocolate Boston Cream Pie

From HERSHEY’S
Makes 1 pie

What could make a Boston cream pie even more indulgent? Adding HERSHEY’S Cocoa to the filling, which turns it into a rich, double chocolate masterpiece. Top it with a chocolate glaze and delight a chocolate fanatic for Valentine’s Day, a birthday or just because.

INGREDIENTS

1 cup all purpose flour
1 cup sugar
1/3 cup HERSHEY’S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract

Chocolate Filling
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
2 tablespoons corn starch
1 1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Satiny Chocolate Glaze
2 tablespoons water
1 tablespoons butter or margarine
1 tablespoons corn syrup
2 tablespoons HERSHEY’S Cocoa
3/4 cup powdered sugar
1/2 tsp vanilla extract

DIRECTIONS

1.Heat oven to 350 degrees. Grease and flour one 9-inch round baking pan.

2.Stir together flour, sugar, cocoa, and baking soda in large bowl. Add butter, milk, egg, and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

3.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

4.Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake.

Chocolate Filling
Stir together sugar, cocoa, and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

Satiny Chocolate Glaze
Heat water, butter, and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Find this recipe and more holiday treats at hersheyland.com