BOSTON CREAM PIE

Baking is not my game AT ALL!!! The most baking that I’ve done in the past is the box kind…and so when my DH got me a proper sized oven I was excited to see what I can do!
To slowly introduce me into this new hobby, I started with a box cake.
I have to give credit to Fabulesslyfrugal.com because from her blog I was able to get tips on how to make the box cake 100x better and how to make this yummy cake.
These are her tips on how to make a box cake better:
  • add one more egg (or add two additional if you want it to be really rich)
  • double the oil amount, but use melted butter instead of oil
  • use milk instead of water

And this is the recipe for her BOSTON CREAM PIE:

  • 1 pkg yellow cake mix (18 1/4 oz)
  • 1 1/2 c cold milk
  • 1 pkg instant vanilla pudding mix (3.4 oz)
  • 2 oz unsweetened chocolate
  • 2 Tbsp butter
  • 1 c confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2 -3 Tbsp hot water

Preheat oven to 350.

  • Prepare cake batter according to package directions (see how I altered the directions below). Divide between two greased and floured 9-in round baking pans.
  • Bake at 350 for 28-33 minutes or until the cake springs back when lightly touched. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. In a microwave or heavy saucepan, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.

20130309-155526.jpg

To assemble, 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 the sides of cake. Refrigerate until serving.

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