French Vanilla Pudding Cake Food

FRENCH VANILLA PUDDING CAKE

Steps:

• 1. Prepare cake mix according to instructions on the box for 9 X 13 cake pan. Once cake is baked and remove from oven, allow cake to cool, 10 mins. Then with a spoon handle, preferable a wooden spoon, began poking small holes throughout the cake.
• 2. Prepare Chocolate sauce while cake bakes. Melt butter in a sauce pan and add cocoa. Combine it and then remove from heat. Add milk, vanilla and powder sugar. stir to combine. After holes are poked in cake, pour sauce of over warm cake
• 3. In a bowl prepare the pudding. Whisk together the instant pudding mix with 4 cups of milk. Stir until all lumps dissolve, let pudding sit for about 2 mins to thicken up but not completely set. it should be easy to pour.
• 4. Pour pudding over cake with chocolate sauce layered. Make sure pudding completely covers cake. Refrigerate cake over night. You may want to crush your vanilla wafers now. Put wafers in a plastic ziploc and crush gently with wooden spoon.
• 5. Next morning, spread whipped generously over cake leaving about 4 oz of cream for final topping. Grab a pyrex glass dessert bowl. Carefully spoon cake out of cake pan keeping layers in place, transfer from pan to bowl. Fill bowl at least 3/4 high. This will look like a mess but keep spooning. Once bowl is filled, topped dessert with the remaining whip cream. Spread crush vanilla wafers over the top of whip cream and refrigerate until ready to serve.

FRENCH VANILLA-CARAMEL CAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Remove 1/2 cup batter; place in small bowl. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Microwave caramels and 2 tsp. water in microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving until caramels are completely melted, stirring every 10 sec. Add to reserved cake batter; mix well. Drop by spoonfuls over batter in pan; swirl gently with knife.
• Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Beat all remaining ingredients except nuts with mixer until blended; drizzle over cake. Sprinkle with nuts.

SIMPLY LOVELY VANILLA PUDDING CAKE

Steps:

• Preheat oven to 350°F Butter an 8-inch square glass baking dish.
• SAUCE: Transfer 1 tablespoons milk to a small bowl. Heat remaining milk and sugar for 2-3 minutes or until steaming in a glass measuring cup in a microwave on medium(50%) power or in saucepan over medium heat on stove-top. Add cornstarch and vanilla to reserved milk; drizzle into hot milk mixture, stirring until sugar is dissolved. Set aside.
• CAKE: In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together egg, milk, butter and vanilla. Pour over dry ingedients and stir just until moistened. Spread into prepared baking dish. Gently pour warm milk mixture over cake batter without stirring.
• Bake for about 30 minutes or until tester inserted in center of cake layer comes out clean. Let cool at least 15 minutes. Serve hot or warm. Dust with icing sugar (if using).
• Scoop cake into serving bowl and spoon pudding sauce over top.

CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES

Steps:

• The day before: boil the milk with the vanilla and butter.
• Take off the heat, allow to cool VERY slightly.
• Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• Place it in the refrigerator for 24 hours to 48 hours maximum.
• When you are ready to bake the caneles: preheat the oven to 250C/495°F.
• Butter the moulds liberally and then sprinkle some sugar in to the moulds.
• Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
• Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
• Carefully unmould them whilst they are still hot. Allow them to cool.
• Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

BOSTON CREAM POKE CAKE

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
• In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
• Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
• In a medium bowl, combine the pudding mix and milk. Whisk together until smooth.
• Pour pudding over cake and spread evenly.
• Heat the chocolate frosting in a microwave safe dish in ten second intervals until it is thinned.
• Pour over the pudding layer.
• Refrigerate for one hour before serving.

BOX-MIX BLACK FOREST CAKE

Steps:

• Bake cake according to directions in a 9' x 13' x 2' pan.
• Mix pie filling and almond flavoring.
• While cake is still warm, poke top with fork and spread cherry pie filling over cake.
• While cake cooks, prepare pudding, adding extra vanilla flavoring.
• Fold in whipped topping.
• Spread pudding mixture over cake, carefully covering cherry pie filling.
• Decorate with chocolate sprinkles and maraschino cherries.
• Cover and refrigerate.

FRENCH VANILLA BUNDT CAKE

Steps:

• 1. Heat oven to 350. Grease & flour bundt pan. Mix dry ingredients together: cake mix, pudding mix, flour, baking powder until well blended
• 2. In a small bowl, mix softened butter until creamy; mix in eggs, water & oil. Pour mixture into dry mix. Blend.
• 3. In a separate bowl, mix softened cream cheese, powder sugar, 2 eggs. blend well. Pour mixture in batter. mix thoroughly.
• 4. Bake 50 or until toothpick comes out clean. Cool at least 20 mins. Remove from pan & cool completely
• 5. FROSTING: Mix together Vanilla frosting and 8oz cream cheese. Frost cake evenly. Shave or grate white chocolate and sprinkle over cake for finishing touch.

ALMOST FRENCH PASTRY (CRACKER DESSERT)

Steps:

• Line an ungreased 9x13 pan with the unsalted soda crackers.
• Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it).
• Spread 1/3 of the pudding on top of the crackers.
• Then top with 1/3 Cool Whip topping.
• Top with a layer of the crackers, then repeat the layering of pudding, and cool whip.
• Repeat the layering once more. (You should have 3 layers of each).
• Refrigerate at least 24 hours before serving.
• Serve with pie filling spooned over each slice or use the fresh-fruit mix:
• Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan.
• Heat til thickened.
• Cool completely, and serve with your Almost French Pastry.