Boston  Cream  Pie






1 package (18 1/4 ounces) yellow cake mix

1 1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

2 squares (1 ounce each) unsweetened chocolate

2 tablespoons butter

1 cup confectioners sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons hot water





Preheat oven to 350 degrees.


Prepare cake mix batter according to package directions.

Pour into 2 greased and floured 9 inch round baking pans.


Bake for 28 to 33 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing cake from pans to wire racks to cool completely.


In a small bowl, whisk milk and pudding mix for 2 minutes.

Let stand for 2 minutes or until soft-set.

Cover and refrigerate.





In a microwave-safe bowl, melt chocolate and butter; stir until smooth.

Stir in confectioners sugar, vanilla and enough water to achieve a thick glaze; set aside.


Place one cake layer on a serving plate; spread with pudding.

Top with the second cake layer.


Spoon chocolate glaze over the top, allowing it to drip down sides of cake.


Refrigerate until serving.



Serves 6 - 8






Raspberry  Cheesecake






3/4 cup all-purpose flour

3 tablespoons granulated sugar

1/2 teaspoon finely grated lemon peel

6 tablespoons butter, softened

1 egg yolk, lightly beaten

1/4 teaspoon vanilla extract






3 packages (8 ounces each) cream cheese, softened

1/2 teaspoon finely grated lemon peel

1/4 teaspoon vanilla extract

1/4 teaspoon vanilla extract

1 cup granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

2 eggs, lightly beaten

1 egg yolk, lightly beaten

1/4 cup milk






1 package (10 ounces) frozen raspberries, thawed and crushed

1 tablespoon cornstarch

1/2 cup currant jelly

3 cups whole raspberries





Preheat oven to 400 degrees.


In a bowl, combine the flour, sugar and lemon peel.

Cut in butter until mixture is crumbly.

Stir in egg yolk and vanilla.


Pat 1/2 of mixture on the bottom of a greased 9 inch spring form pan with the sides removed.


Bake for 7 minutes or until golden.

Cool completely on a wire rack.


Attach the sides of the pan and grease sides.


Pat remaining dough 1 1/2 inches up the sides and press onto the bottom crust

along the sides of pan.

Set aside.





In a large bowl, beat cream cheese, lemon peel and vanilla until smooth.


In a separate bowl, combine sugar, flour and salt.


Add to cream cheese mixture, beating until smooth.

Add eggs and yolk; beat at a low speed just until combined.

Stir in milk.


Pour into crust.

Place pan on a baking sheet.


* *  Reduce oven heat to 375 degrees * *


Bake for 35 to 40 minutes or until center is almost set.

Cool pan on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer.


Refrigerate overnight.






Combine the cornstarch and crushed raspberries in a saucepan until blended.

Stir in jelly.

Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.

Remove from the heat; strain to remove berry seeds.

Discard seeds.

Cool sauce.


Refrigerate until serving.


Just before serving, remove sides of pan.


Cut cheesecake into slices; garnish with sauce and fresh berries.


Refrigerate leftovers.



Serves 12





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