Boston Sour Cream Cake Recipe 455 Food

BOSTON CREAM CAKE

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.

SOUR CREAM CITRUS POUND CAKE

Steps:

• Position a rack in the center of your oven and preheat to 350°F/177°C.
• In a large bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
• In a second small bowl, stir together the sour cream, vanilla, and grated orange, lemon, and lime zests. Set aside.
• In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
• Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
• Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
• Grease and flour one 10-cup capacity bundt cake pan Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack. Allow to cool completely before glazing.
• Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

BOSTON SOUR CREAM CAKE RECIPE - (4.5/5)

Steps:

• Grease and lightly flour two baking pans. I used two deep about 7″ diameter cake pans {got them at WalMart in the crafts department-wedding stuff}, then sliced each baked cake into three layers. Put chocolate pieces in a large bowl. In a small pot on medium high heat, bring cream to a slow boil. Pour over chocolate and whisk and stir until all is blended, mixed, and there is a 'glossy' shine to to it. Cool a little before drizzling (I used a glass measuring cup w/a 'spout' of sorts.) over the top/sides of the refrigerated/cooled cake. Ganache gets thicker as it cools and sits. Microwave a few seconds to make it more pourable. Cream Filling: Combine in a heavy saucepan the milk, cornstarch and sugar and whisk together well over medium heat. Continue cooking until the edges begin to bubble; the mixture will be thickening. Cook for about 5-7 minutes whisking so as not to burn. Remove from heat. Set aside. In another medium-sized bowl combine the beaten eggs, vanilla and brandy. Drizzle in 2 tablespoons of the cream mixture and blend. Drizzle slowly the remaining warm cream mixture and blend well. Place a piece of plastic wrap over the bowl patting the wrap down directly on the cream pudding. Refrigerate at least an hour or more to chill. Cake: In a large mixing bowl, blend well the butter and sugar into a fluffy mixture. Add the eggs beating in with a hand mixer for about 2 minutes on medium low. Combine the flour, salt and baking powder in another bowl and blend. Add 1/3 to the butter/egg mixture and blend. Add another 1/3 of the dry ingredients, the vanilla and half of the milk , sour cream and blend well. Add the remaining dry ingredients and milk and blend into a thick fluffy batter. Remove and let cool. With a serrated knife, slice the cakes. Layer cake and put equal amounts of the cream pudding between the first three layers. Top with the 4th piece of cake. Ice the sides of the cake with the packaged chocolate icing. Drizzle the top/sides with chocolate ganache. Refrigerate a few hours before serving. Pour the batter into greased and flour dusted baking pans. (If there's extra batter, make some cupcakes!) Bake in a preheated 350 oven about 35-45 minutes or until a toothpick comes out clean.

EASY BOSTON CREAM CAKE

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut 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 confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

BOSTON CREAM CHEESECAKE

Steps:

• DIRECTIONS:.
• GREASE bottom of 9-inch springform pan.
• Prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
• BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in sour cream; pour over cake layer.
• BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
• Stir until chocolate is completely melted.
• Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
• Refrigerate 4 hours or overnight.
• VARIATIONS:.
• You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
• If you prefer a harder chocolate topping use my recipe #155392.

SEMI-HOMEMADE BOSTON CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray.
• Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten.
• While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely.
• While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted.
• Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.

BOSTON CREAM CAKE

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.