BOSTON CREAM POKE CAKE
Make and share this Boston Cream Poke Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Make cake according to package instructions.
- Mix pudding mix with milk.
- Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
- While cake is still warm, poke holes in cake using a wooden spoon.
- Pour pudding over cake and gently press pudding into cake.
- Cool cake in the refrigerator.
- Remove foil from frosting.
- Microwave for 10-15 seconds and stir.
- Frosting should be pourable but not bubbly.
- Pour over cake and spread gently.
Nutrition Facts : Calories 446.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 12.2, Sodium 620.4, Carbohydrate 75.9, Fiber 0.8, Sugar 55.2, Protein 5
BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
BOSTON CREAM PIE
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
- In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
- Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
- To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
BOSTON CREAM PIE
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.
BOSTON CREAM CAKE POPS
Treat your family to these mouth-watering pops made using Betty Crocker™ Super Moist™ yellow cake mix- a distinctive chocolate dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom of 13x9- inch pan with cooking spray. Make and bake cake mix in pan as directed on box, using water, oil and eggs. Cool. In 2-quart saucepan, mix sugar, cornstarch and salt. Add milk and yolks. Cook and stir over medium heat until mixture boils. Boil 1 minute. Stir in butter and vanilla. Remove from heat. Cover surface of pudding with plastic wrap; cool.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add pudding; mix well with fingers until mixture comes together. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; transfer to refrigerator. Remove cake balls from refrigerator a few at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick no more than halfway into 1 cake ball. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Melt baking chips with shortening; drizzle over pops. Let stand until set.
Nutrition Facts : Calories 262, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 178 mg
BOSTON CREAM PIE
Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 19
Steps:
- Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
BOSTON CREAM POKE CAKE
Be the star of your next get-together with our Boston Cream Poke Cake. Boston Cream Poke Cake is an exciting way to enjoy the flavors of your favorite pie.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
- Refrigerate 1 hour.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 32 g, Protein 5 g
BOSTON CREAM CAKE
Make and share this Boston Cream Cake recipe from Food.com.
Provided by Canadian Jane
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
- Split 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 confectioner's sugar, cocoa and enough water to reach a spreading consistency.
- Spread over top of cake, letting glaze drizzle down the sides.
Nutrition Facts : Calories 601.1, Fat 24.7, SaturatedFat 10.4, Cholesterol 78.1, Sodium 692, Carbohydrate 90.4, Fiber 1.7, Sugar 44.6, Protein 7.2
BOSTON CREAM PIE
This Boston Cream Pie is a classic cake - not a pie at all! It's a lovely vanilla cake layered with fresh pastry cream and chocolate ganache - all from scratch!
Provided by Life Love and Sugar
Categories Dessert
Number Of Ingredients 18
Steps:
- To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- 3. Cook, stirring continuously, over medium heat until mixture begins to thicken and bubble.
- 4. Simmer for 1-2 minutes, then remove from heat. Be careful not to boil the mixture, you want to just simmer it a bit.
- 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly.
- . Place everything back in the pan and the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. Don't boil for longer than 2 minutes, or you can overcook it and it'll actually break down, rather than get thicker.
- . Remove from heat and add the butter and vanilla extract. Stir until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn't get a film on top and set in the fridge to cool completely. 8.
- To make the cake layers, prepare two 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 9. C
- mbine the flour, baking powder and salt in a medium sized bowl and set aside. 10.
- dd the butter, sugar and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 11.
- dd the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 12.
- dd half of the dry ingredients to the batter and mix until mostly combined. 13.
- dd the milk and mix until well combined. The batter will look a little curdled, but that's ok. 14. Ad
- the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 15. Di
- ide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 16. Re
- ove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 17. To
- put the cake together, use a large serrated knife to remove any domes from the tops of the cakes so they are flat. 18. Pl
- ce first cake layer on a serving platter, then top with the pastry cream. If needed, give the pastry cream a good stir with a whisk to smooth it out before adding it to the cake 19. Ad
- the second cake layer to the top of the cake. 20. To
- make the chocolate ganache, add the chocolate chips and corn syrup to a medium bowl. 21. He
- t the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth. 22. Po
- r the chocolate on top of the cake, in the center, then spread out towards the edges, letting some of the chocolate drip down the sides. 23. Re
- rigerate cake until ready to serve. Cake is best if eaten within 2-3 days and well covered.
Nutrition Facts : ServingSize 1 Slice, Calories 479 calories, Sugar 39.1 g, Sodium 132 mg, Fat 23.8 g, SaturatedFat 14.2 g, TransFat 0.2 g, Carbohydrate 57.7 g, Fiber 1.4 g, Protein 10.6 g, Cholesterol 135.2 mg
BOSTON CREAM CAKE
Steps:
- Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
- Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
- Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
- Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
- Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
- To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
- To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.
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BEST-EVER BOSTON CREAM PIE RECIPE • FOOD FOLKS AND FUN
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Ratings 16Calories 462 per servingCategory Dessert
- Move the oven rack to the middle position and preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- Put one of the cakes in the center of a cake plate or pedestal. Spoon the pastry cream onto the cake and spread it evenly to the cake edges.
- In a small saucepan over medium heat bring the cream and corn syrup to a simmer. Remove the cream mixture from the heat and add the chocolate. Let the mixture sit for 1 minute, and then whisk until combined and smooth, about 30 seconds. Let the mixture sit, whisking every minute until the chocolate has thickened slightly, about 5 minutes in total.
BOSTON CREAM PIE CREPE CAKE • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (3)Total Time 6 hrs 5 minsCategory DessertCalories 448 per serving
- FOR THE PASTRY CREAM: In medium saucepan over medium heat, heat half-and-half until just simmering. In medium bowl whisk yolks, sugar, and salt until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat, and whisking constantly, slowly add ½ cup half-and-half to yolk mixture to temper. Whisking constantly, pour tempered yolk mixture into half-and-half in saucepan. Return saucepan to medium heat and cook, whisking constantly, until slightly thickened, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, for 8 minutes. Increase heat to medium and cooking, whisking vigorously, until bubbles burst on surface, 1-2 minutes. Take saucepan from heat; whisk in butter and vanilla until butter is completely melted. Strain pastry cream through fine-mesh strainer set over medium bowl. Lightly grease parchment or plastic wrap with nonstick cooking spray and press it directly on surface of pastry cream. Refrigerate until set,
- FOR THE CREPES: In large bowl sift together flour and salt. In small bowl whisk together milk, eggs, water, and melted butter. Whisk egg mixture gradually into flour. Place large, fine strainer over medium bowl and pass batter through strainer. Cover bowl with plastic wrap and chill at least 2 hours, or up to 2 days.
- Gently whisk batter. Heat 6-7-inch crepe pan or heavy skillet over medium-high heat. Brush bottom of pan and side very lightly with butter (butt should sizzle when it hits the pan). When butter stops sizzling, pour 2 ½ tablespoons (use ¼-cup measure just over half full) batter into pan. Do this by tilting heated pan just slightly to the left and begin pouring the batter. Continue to pour batter in a steady stream as you twirl the pan slowly counterclockwise until the crepe is formed. Cook until crepe is nicely browned on bottom, 30 seconds-1minute. Loosen crepe from pan with table knife or metal icing spatula and flip. Cook until nicely browned on other side, about 30 seconds longer.
- Move cooked crepe to a large plate and repeat cooking process with remaining batter, brushing pan as needed, every 2-3 crepes or so.
BOSTON CREAM PIE POKE SHEET CAKE RECIPE - …
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- In large bowl, make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
- With handle of wooden spoon (1/4- to 1/2-inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake; spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.
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- Slice angel food cake in half lengthwise and spread a thick layer of pudding on top of the bottom half (you'll have about 1/4 of the batch of pudding left, depending on the size of your cake).
- Top with angel food cake top. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles.
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- Slice pound cake in half lengthwise and spread a thick layer of pudding on top (you'll have about 1/4 of the batch of pudding left).
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Ratings 7Calories 627 per servingCategory Desserts
- Prepare cake batter by mixing together cake mix, eggs, water and cooking oil until well blended—about 1 minute on low with a hand mixer. Pour batter into a bundt pan coated with baking spray or grease and sprinkle lightly with flour. Bake at 350˚for 25-35 minutes. Cook time varies by pan so when the top of the cake starts to firm up, insert a toothpick into the middle of the cake, AS SOON AS it comes out clean, remove the cake. Be sure not to overcook or cake will become dry. It will be nice and moist if you cook it just until it sets! Remove from oven and let cool for at least 10 minutes.
- While cake is baking, add chocolate chips to a large glass bowl and microwave for 1 minute. Remove from microwave and stir until chips are evenly melted. Microwave for a couple more 15-second increments, stirring in between until chocolate it completely melted and smooth.
- Add heavy cream to melted chocolate and stir. If the cream is cold, you'll need to reheat the chocolate with the cream to melt it again. Microwave in 15-second increments, stirring in between until chocolate is smooth and now creamy. Set aside.
- Return to the bundt cake and while it's still in the pan, poke holes close together, along the middle of the cake, forming a circle.
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5/5 (3)Total Time 2 hrs 8 minsCategory DessertCalories 592 per serving
- Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. 2.
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- While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
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THE CAKES THAT ARE FEATURED IN RECIPES HERE ARE SUGAR FREE ...
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From 30seconds.com
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From recipes-galore.weebly.com
BOSTON CREAM PIE CAKE POPS... | BOSTON CREAM PIE, BOSTON ...
From pinterest.com
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From craftybaking.com
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From recipes-galore.weebly.com
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From pinterest.ca
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