Wednesday, September 17, 2014

Easy Boston Cream Pie

This Boston Cream Pie never disappoints!  I've made this cake on so many different occasions that I think it keeps getting better and better.  Each time I take a bite everything in the world feels perfect. I swear it has a special power. 

It won't last long around you or your guests!  Enjoy it while you can! 



Ingredients
1 yellow cake mix and the ingredients to make it: (eggs, oil, water)
1 package instant vanilla pudding and the ingredients to make it
1/2 a tub of cool whip
3/4 cup powdered sugar
1 cube of unsweetened chocolate
1 tablespoon butter
2-3 tablespoons milk


Directions
Preheat oven according to package directions, for 2 round pans.

Prepare cake according to package directions and bake.

In a medium sized bowl prepare the pudding with half of the required milk. If it calls for 2 cups milk, only put in 1 cup. Whisk until thickened.

Place half of the cool whip onto the prepared pudding. 


Gently fold the cool whip into the pudding.  Do not stir or it will not turn out right. (Trust me!) You want to maintain a whipped consistency like the picture below. 


Cover the bowl with a lid or saran wrap and place in the refrigerator.

Once the cakes have been cooled, take a serrated knife and level off the top of one cake round (your bottom layer). This prevents the cake from leaning to one side.
Tip: it helps to get down to eye level with the cake to make sure it is completely even all the way around.


Place the cake round in the center of your cake stand or large plate. 


Next, add the cream. Spread it until just before it reaches the edge.  If it all doesn't fit don't worry.  I always have a little left over. 

Add the second cake round a gently press down.


To make the chocolate melt the butter and chocolate together in a microwave safe bowl. 

Once melted, add in the powdered sugar and milk. Whisk with a fork until glossy and smooth. Add more milk if needed.


Slowly pour the chocolate over the top of the cake, letting it fall over the sides.

Place in the refrigerator for 1-2 hours to allow to set. After the 2 hours, cover with saran wrap until ready to serve. (I like to stick toothpicks in at this time to help keep the chocolate looking pretty.)




Tip: if making the chocolate is too much of a fuss, take a tub of chocolate frosting and melt in the microwave until smooth and glossy. Pour it over the cake as stated above.

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