EASY BOSTON CREAM PIE RECIPE RECIPES

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EASY BOSTON CREAM CAKE RECIPE: HOW TO MAKE IT



Easy Boston Cream Cake Recipe: How to Make It image

Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups cold half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water

Steps:

  • In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

Nutrition Facts : Calories 395 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 59g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

BOSTON CREAM PIE RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Boston Cream Pie Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     dessert

Total Time 3 hours 45 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 17

1/2 cup sugar
3 tablespoons cornstarch 
1/2 teaspoon salt 
1 large egg plus 3 egg yolks, at room temperature 
2 cups whole milk 
1 teaspoon vanilla extract 
Nonstick cooking spray, for spraying the pan
1/4 cup (1/2 stick) salted butter, at room temperature 
2/3 cup sugar 
1 large egg, at room temperature 
1 1/2 cups cake flour 
1 1/2 teaspoons baking powder 
1/4 teaspoon salt 
3/4 cup whole milk 
1 teaspoon vanilla extract 
1 cup heavy cream
1 1/2 cups (12 ounces) semisweet chocolate chips 

Steps:

  • For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
  • Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  • For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
  • To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.

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