Boston Cream Pie Sheet Cake

 I love this adaptation of Boston Cream Pie.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

For the Cake:

A 10" X 15" Jelly Roll Pan. I Brush mine well with Pan Release Mix: I start with 1 C of Vegetable Oil, 1 C of Crisco and 1 C of Flour. Mix to Combine Well and keep refrigerated in a Mason Jar. I always have it available for all of my Baking Needs. It's a Fool Proof Method for the most intricately designed Bundt Pans too.

1 Box of Yellow Cake Mix

1 Small Box of Instant Vanilla Pudding

1/2 C Sour Cream

3/4 C Vegetable Oil

3/4 C Water

1/2 C  Granulated Sugar

4 Eggs

1 tsp Vanilla

For the Cream Filling:

2 Large Boxes of Instant Vanilla Pudding

2 C Half and Half

2 Cups of Heavy Cream

For the Chocolate Frosting:

1 1/2 C Semi Sweet Chocolate Chips

1.2 C Half and Half

1/2 C Powdered Sugar

Prepare the Cake Mix:

Add all of the Cake Ingredients in Large Mixing Bowl and 

Stir to Combine Well.

Pour the Mixture into the Pan.

Bake for 30 - 35 Minutes.

Remove the Pan from the Oven to a Cooling Rack to Cool Completely.

Prepare the Cream Filling:

In a Mixing Bowl:

Add all of the Filling Ingredients and Mix to Combine Well, until it Thickens.

Refrigerate until needed.

Prepare the Frosting:

In a Microwavable Bowl:

Add:

Chocolate Chips

Half and Half

Heat in 30 second increments stirring often until the Chocolate is melted.

Stir to combine well.

Add Powdered Sugar and Mix until Creamy Smooth.

Assemble the Sheet Cake:

1. Spread the Cake evenly with the Cream Filling using a Silicone Spatula.

2. Use the Spatula to carefully add a layer of Frosting.

Refrigerate the Cake for at least 1 Hour before Serving.

Enjoy!

Peace in the Kitchen!