Thursday, June 10, 2010

Recipe: Boston Cream Pie

Image courtesy of http://www.kraftfoods.com/

Oops! I forgot my Wednesday recipe! I've been so busy this week working extra hours (yay!) and driving the kids to their activities. I've been forced to put the fun stuff on the back burner for the last few days. I apologize for being a day late but at least I didn't blow it off completely!

I got this recipe from http://www.kraftfoods.com/. I made it for my husband's birthday last January and it was a hit. My son requested it for his birthday last month so we had it again. It's rich and yummy. I love the cool, creamy filling that's made with pudding and Cool Whip. I use canned chocolate frosting rather than making it from the recipe. I made a two layer cake from a box mix. Rather than cutting one in half, I used both layers but it made the cake huge. Next time I'll  cut a single layer in half and freeze the second layer.

Boston Cream Pie
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

1. BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
2. STACK cake layers on serving plate, spreading pudding mixture between layers.
3. MICROWAVE chocolate and butter on HIGH 1 min.; stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour.

2 comments:

Jeanne said...

mmmmmm! my mom used to make BCP when I was little and I loved watching her cut the single layer in half by lassoing the layer with a piece of heavy thread. I ♥ BCP! Now you have made me want to bake one. Maybe Sunday.... :-)

The Littlest Thistle said...

Thank goodness we don't get half of those ingredients here. After this week I'd have been heading straight over to the supermarket to stock up otherwise!

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