Glazed Boston Cream Pie Bars

By longhornfans

Ingredients

• CAKE:
• Cooking spray
• 1 box (18.25 ounces) devil’s food cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• FILLING:
• 1 box (6 1/2 serving size) vanilla instant pudding
• 3 cups milk
• GLAZE:
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 3 3/4 teaspoons cornstarch
• 1 cup milk
• 1 1/2 teaspoons vanilla

Details

Adapted from examiner.com

Preparation

Step 1

CAKE:
1. Pre-heat the oven to 350 degrees Fahrenheit. Prepare a jellyroll pan or baking sheet with cooking spray and set aside.
2. In a large mixing bowl, using an electric mixer, combine all of the cake ingredients. Mix on medium speed for about 1 minute until just combined. Scrape down the sides of the bowl and continue to mix for another 2 minutes on medium-high speed.
3. Spread the mixed batter onto the prepared jellyroll pan and smooth out. Place in a pre-heated oven and bake for about 20 to 25 minutes or until a toothpick inserted comes out clean.
4. Remove from the oven and allow to cool for 10 minutes. Then turn the cake out onto a cake rack and continue to cool completely.

FILLING:
1. In a medium-sized bowl combine the pudding mix and the milk. Whisk to combine until it starts to thicken slightly. Chill for 30 minutes or until ready to use.

GLAZE:
1. In a medium-sized saucepot combine all the ingredients together except the vanilla. Bring the mixture to a boil over medium-high heat, stirring constantly.
2. Once the mixture has come to a boil, keep stirring for 1 to 2 minutes to make sure you cook out all of the cornstarch.
3. Remove from the heat and whisk in the vanilla. Set aside to cool completely.

ASSEMBLY:
1. Place the cake on a flat surface. Cut the cake in half vertically so that you have two equal sized pieces.
2. Spread enough pudding onto the cake, using about 1 cup of pudding. NOTE: You will have some extra so just save that for a snack or for another baking use.
3. Place the other cake layer on top of the filling, pressing gently.
4. Pour the glaze on top of the cake and spread with a spatula until the whole cake is completely covered.
5. Place in the refrigerator for the glaze to set, about 1 hour. Cut into bite-size pieces and serve immediately.