BOSTON CREAM PIE WITH CHOCOLATE GLAZE RECIPE: HOW TO MAKE IT
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. —Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in 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, 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.
Nutrition Facts : Calories 397 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 409mg sodium, CarbohydrateContent 57g carbohydrate (37g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
LEMONADE SCONES RECIPE - BBC GOOD FOOD | RECIPES AND ...
Bake a batch of these easy lemonade scones to serve for afternoon tea. Pair them with plenty of clotted cream and jam – and a cup of tea, of course! – for a classic British treat
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Put the flour, baking powder and sugar in a large bowl and mix together. Gradually pour in the double cream and lemonade, stirring with a wooden spoon, until the mixture comes together into a dough. Tip the dough out onto a lightly floured surface and knead until smooth – be careful not to overwork it.
- Transfer the dough to a sheet of lightly floured baking parchment, then roll out to a 2cm thickness. Chill for 1 hr until slightly firm. Heat the oven to 220C/200C fan/gas 7. Take the dough out of the fridge and use a 6cm round cutter to stamp out 10 rounds. Try not to twist the cutter as you press it into the dough.
- Line a large baking tray with baking parchment, and arrange the scones on top, leaving space between each. Flip them over so the side that was touching the baking parchment when stamping them out is now on top. Carefully brush the tops with the beaten egg, making sure the glaze doesn't drip down the sides.
- Bake the scones for 12-14 mins, or until golden. Leave to cool on a wire rack, then serve.
Nutrition Facts : Calories 217 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.68 milligram of sodium
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