Sunday, January 20, 2013

Boston Cream Pie

I whipped up this recipe when my school was having a fun games day and my friends were surprised that I was able to make such a delicious cake! I never really thought that one simple cake could bring happiness to peoples faces. After that, my passion for baking grew even more :) Follow me on this blog for more blog updates. Enjoy :))

Boston Cream Pie

For the cake:

1 yellow cake mix (and ingredients called for on the package)
For the Filling:
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream

Chocolate Glaze: (If you want a thicker layer you could double this)
1 square unsweetened baking chocolate, coarsely chopped
1 tbsp butter
3/4 cup powdered sugar
2 tbsp milk

  1. Preheat oven and prepare cake mix according to package directions.
  2. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
  3. Beat 1 cup of milk and pudding with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers.
  4. For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

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