BOSTON CREAM POKE CAKE RECIPES
BOSTON CREAM CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. —Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
BOSTON CREAM POKE CAKE RECIPE - DELISH.COM
You'll love this Boston Cream Poke Cake recipe from Delish.com.
Provided by Lauren Miyashiro
Categories nut-free vegetarian feed a crowd baking dessert
Total Time 2 hours 50 minutes
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes. Cool cake completely, then poke big holes across entire surface of the cake using the rounded end of a wooden spoon. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours. Make the ganache: Put chocolate chips in a medium glass bowl and set aside. In a small saucepan over medium-low heat, bring heavy cream to a simmer, then pour over chocolate chips, whisking until smooth. Pour ganache over chilled cake and serve.
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BOSTON CREAM CUPCAKES RECIPE: HOW TO MAKE IT
Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 283 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 283 calories per serving
- Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
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