Apr 1, 2006

Easy Boston Cream Pie

It's a typical Saturday at our house... Cleaning, baking and doing my girls hair :)

I made a Boston Cream Pie for our church luncheon tomorrow, I can't wait to cut into it, it smells wonderful! It's a simple recipe using a cake mix which I'll share with you in a minute. But first I wanted to take note of some yummy looking blog posts I found today.

Everybody Likes Sandwiches not only has a new look to her site but she's got these delicious looking scones posted today. I haven't made scones in years and can't wait to try this recipe. Now if only I had the sour cherry jam she has spread on hers :)

The Baking Sheet
has a decedent looking Mexican Chocolate Loaf Cake posted and I will be making that soon as well. I love the taste of chocolate and cinnamon together.

The Canadain Baker made an Apple Snacking Cake which I think will be perfect to make for my girls snack time since they love apples.

CJ's Food and Fantasy has some mouth watering looking Teriyaki Chicken Wings. I normally am not too crazy about wings but these look REALLY good!

And finally, a couple of new recipes I plan to add to my Latin cooking repertoire, Off The Broiler's Caribbean Meatloaf and Sweetnick's Carne Con Papas.

OK, I think I'd better stop adding to my recipe pile now... here's my Boston Cream Pie and the recipe. :) And if you haven't already, please take my weekly poll (to your left) thanks!

Easy Boston Cream Pie

1 package yellow cake mix (plus ingredients called for on the package)
1 additional egg
1/2 teaspoon lemon extract

1 small box vanilla pudding mix
1 1/2 c. milk
1 tsp.. vanilla extract

3 Tbsp. cocoa powder
1 Tbsp. vegetable oil
1 c. confectioner's sugar, sifted
2 Tbsp. boiling water

Heat oven to 350 degrees.

Prepare pudding using 1 1/2 c. of milk and adding vanilla. When pudding is ready cover with foil and refrigerate.

Spray a 9 inch. springfrom pan with cooking spray. Bake the cake according to package directions adding the additional egg and lemon extract to the batter. Remove sides of pan and allow cake to cool with bottom disc of pan still attached for minutes, then remove disc by placing a plate on top of the cake and quickly flipping it over then remove the disc.

Cut the cake in half into two layers with a serated knife. Spread the bottom layer with the pudding. Place the top layer on top.

Make the glaze by blending all ingredients in a mixing bowl and beating until smooth. Glaze only the top layer of the cake. Keep the cake refrigerated.


Anonymous said...

If you have kids, I'd imagine you probably could make cupcake versions of this fairly easily :)



Michele said...

Hi Jeff,

Yes, I think cupcakes would be great! If I were to do them I would add half the batter to the cupcake pan, make a well in each, add the pudding them top with more batter. Glaze when done. That way they are easier to handle for the kids. BTW, love your blog!