Boston Cream Pie Sheet Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 1 1/2 cups Semi-sweet chocolate chips
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Bread & Baked Goods

  • 1 box Cake, yellow dry

• Dairy

  • 2 1/2 cups Half and half
  • 1/2 cup Sour cream
  • 2 cups Whipping cream

• Desserts

  • 1 Vanilla pudding, small instant
  • 2 large boxes Vanilla pudding, instant

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1 box yellow cake, dry
• 1 small instant vanilla pudding
• ½ cup sour cream
• ¾ cup vegetable oil
• ¾ cup water
• ½ cup sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 large boxes instant vanilla pudding, dry not prepared
• 2 cups half and half
• 2 cups whipping cream
• 1½ cups semi sweet chocolate chips
• ½ cup half and half
• ½ cup powdered sugar

Directions

• Preheat oven to 350 degrees F.
• In a large mixing bowl mix all ingredients together on high.
• Pour batter into a 10 x 15 inch jelly roll pan and bake at 350 degrees F for 30 to 35 minutes.
• Let cool.
• In a medium mixing bowl, combine all filling ingredients and mix well until it begins to thicken.
• Refrigerate until ready to assemble.
• In a medium microwavable bowl, melt chocolate and half and half in microwave in 30 second increments, stirring between each increment until chocolate is melted.
• Stir in powder sugar until smooth.
• Spread cream filling over cooled cake.
• Carefully spread chocolate frosting over cake.
• Refrigerate for 1 hour before serving.