BOSTON CREAM PIE RECIPE WITH CAKE MIX RECIPES
CHEF JOHN'S BOSTON CREAM PIE RECIPE | ALLRECIPES
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Total Time 5 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, CarbohydrateContent 72.4 g, CholesterolContent 198.7 mg, FatContent 41 g, FiberContent 1.8 g, ProteinContent 10.3 g, SaturatedFatContent 16.5 g, SodiumContent 514.2 mg, SugarContent 45.5 g
BOSTON CREAM PIE {WITH CAKE MIX} - CAKEWHIZ
Classic Boston cream pie cake recipe, homemade with simple ingredients. Starts off with cake mix. Yellow cake is filled with vanilla pudding and topped with chocolate ganache.
Provided by Abeer Rizvi
Categories Dessert
Total Time 410 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 9
Number Of Ingredients 8
Steps:
- In a large mixing bowl, add eggs, milk, butter, vanilla and mix until combined.
- Add vanilla pudding and mix until smooth.
- Add cake mix and mix until just combined.
- Pour batter in two greased and floured round cake pans (Dimensions: 8x2).
- Bake at 350 degrees F for 40 minutes or until an inserted toothpick in the center comes out clean.
- Remove from oven and let the cakes cool completely.
- While the cakes and baking and cooling, prepare the pudding and ganache and let them cool and thicken.
- To assemble, trim the edges and domes of the cake (optional).
- Place one cake on cake stand.
- Use a spatula to spread vanilla pudding on top.
- Place the other cake on top of the pudding.
- Pour ganache on top and spread it with a spatula so that it starts dripping slightly along the sides of the cake. Enjoy!
Nutrition Facts : Calories 349 kcal, CarbohydrateContent 49 g, ProteinContent 6 g, FatContent 15 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 103 mg, SodiumContent 548 mg, FiberContent 1 g, SugarContent 26 g, UnsaturatedFatContent 5 g, ServingSize 1 serving
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