Difference between revisions of "Boston Cream Pie"
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[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 08:06, 14 July 2012
Description
Contributed by Catsrecipes Y-Group
- Serves 8
Ingredients
- 1¼ cups cold whole milk
- 1 box vanilla instant pudding and pie filling mix (3.4 oz)
- 1 tbsp pure vanilla extract
- 1 purchased pound cake (Entenmann's)
Chocolate glaze
- chocolate fudge topping
- powdered sugar
Procedures
- Combine milk, instant pudding mix,and vanilla in large bowl.
- Beat for 2 minutes or until pudding thickens.
- Refrigerate for 15 minutes.
- Line 2 quart loaf pan with 2 layers of plastic wrap, allowing 2 inches of plastic to hang over sides.
- Cut pound cake horizontally to make 3 equal layers.
- Place 1 cake layer in bottom of prepared pan.
- Spread half of pudding evenly over cake.
- Top with second cake layer.
- Spread with remaining pudding.
- Top with third cake layer.
- Fold plastic overhang on top of cake to cover.
- Refrigerate cake for 1 hour before serving.
Chocolate glaze
- For chocolate glaze, stir chocolate fudge topping and powdered sugar in medium bowl until smooth.
- Fold back plastic from top of cake.
- Using plastic as aid, lift cake from pan; remove plastic.
- Cut cake crosswise into slices.
- Transfer cake slices to plates.
- Spoon glaze over cake and serve.
