All Chocolate Boston Cream Pie

Ingredients: (All Chocolate Boston Cream Pie)

2 cups all-purpose flour
2 cups sugar
1 cup butter
1 cup water
1/4 cup cocoa
2 large eggs lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 package instant chocolate pudding mix — (3 7/8 o

Directions: (All Chocolate Boston Cream Pie)

Preparation time: 45 minutes Chilling time: 2-4 hours Cooking time: 20-25 minutes 1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla. Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely. 2. For filling, combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes. Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes. 3. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners’ sugar (if added too fast, glaze will be lumpy). Stir in vanilla. Note: Glaze must be warm when ready to pour over cake. 4. Place 1 cake round upside down onto cake platter. Top with pudding mixture; it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2 to 4 hours before servin

Chocolate Fingers the Bar to Beat All Bars No Bake

Ingredients:(Chocolate Fingers the Bar to Beat All Bars No Bake)

Chocolate fingers
125 g butter (4.4 oz)
200 g sweetened condensed milk (7 oz, full tin = 397g or 14 oz)
225 g biscuits (crushed, 8 oz)
3/4 cup coconut
3/4 cup sultana
2 tablespoons cocoa powder
1 teaspoon vanilla extract
chocolate icing
1 tablespoon butter
1 tablespoon boiling water
50 g finely grated chocolate (2 oz) or 2 tablespoons cocoa powder
225 g icing sugar (powdered sugar or 8 oz)
1 teaspoon vanilla extract

Directions:(Chocolate Fingers the Bar to Beat All Bars No Bake)

  1. Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
    Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter “disappears’, i.e.) there is no yellow showing in the mixture.
    Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
    Press mixture into a 20 x 31 cm (8 x 12 inch) container.
    Ice with chocolate icing.
    Refrigerate until firm.
    Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
    Store in an airtight container in the refrigerator.

All Butter Pie Crust (Pastry)

Ingredients:(All Butter Pie Crust (Pastry))

2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter
3 tablespoons sour cream
1/3 cup ice water (or more)

Instructions:(All Butter Pie Crust (Pastry))

Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe’s worth, form the dough into pie pans, then freeze for later use. Just thaw before using.