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
BOSTON CREAM PIE I RECIPE | ALLRECIPES
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 1 -9 inch layer cake
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, CarbohydrateContent 43.4 g, CholesterolContent 93.9 mg, FatContent 15.1 g, FiberContent 0.8 g, ProteinContent 5.4 g, SaturatedFatContent 8.7 g, SodiumContent 222.5 mg, SugarContent 26.3 g
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