San Francisco Meets Boston Cream Pie

Name: San Francisco Meets Boston Cream Pie
Prep time: 15 min
Cook time: 20 min
Yield: 1
Ingredients: 1 (9 ounce) package jiffy yellow cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix; 1 cup milk; 3/4 cup half-and-half cream; glaze; 1 1/2 ounces ghirardelli dark chocolate; 2 tablespoons unsalted butter; 1/4 cup powdered sugar; 1/4 teaspoon vanilla; 2 tablespoons half-and-half cream

San Francisco Meets Boston Cream Pie was pinched from <a href="http://www.food.com/recipe/san-francisco-meets-boston-cream-pie-118006" target="_blank">www.food.com.</a>

"Easy! a family and guest-pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer after spreading pudding filling! So yummy! Cooking time does not include refrigerated time. Note: Several reviewers have commented on glaze "setting up" fast. Best to assemble while cake layers are at room temp. Added 07.21.12 "Why is it called a pie?", and "Why the name 'Boston'?". Why "pie" instead of "cake?", probably because colonists baked cakes in pie tins as they did not own cake pans. As far as the name Boston Cream Pie, story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. Recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. In Boston, Harvey D. Parker opened a restaurant called Parker House Restaurant. On the menu was a 'Parker House Cake Pie", which has evolved into Boston Cream Pie. :)..."

INGREDIENTS

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1 (9 ounce) package jiffy yellow cake mix

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1 (3 1/2 ounce) package vanilla instant pudding mix

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1 cup milk

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3/4 cup half-and-half cream

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glaze

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1 1/2 ounces ghirardelli dark chocolate

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2 tablespoons unsalted butter

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1/4 cup powdered sugar

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1/4 teaspoon vanilla

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2 tablespoons half-and-half cream

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