Boston Cream Cake

13 Aug

Mike’s favorite dessert is Boston Cream Pie.  I am not a Piemaker (where is Lee Pace when you need him?) and that leads me to seeking out alternatives to this favorite.  I was super excited when I found this recipe on The Gooseberry Patch pinned from The Country Cook.  The only complaint I have about this recipe is that this blog does not include an actual recipe-style write-up of the recipe–only an explanation.  Bit of a pain when it’s 4 printed pages long.  (First world problems….)


1 box yellow cake mix
ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting
The first step is to make the cake as instructed.  I prefer a hand-mixer when I mixing cakes, as opposed to my Oyster mixer when I’m making cookies or bread.  Something about a hand mixer with cake batter makes me feel more in control of the lumps and chunks in the mixture.  Weird, I get it.  Do as you will 🙂
Then, when the cake is done and still warm, poke holes in it.  I felt like I was slaughtering the pristine beauty of that crisp surface with the handle of my wooden spoon, but I think I made a good show of it:
Then, prepare the pudding and, while the cake is still warm, pour the pudding over the cake, taking care to pour directly into the holes.  It will not look pretty at this stage:
Here’s the tricky part: while the pudding is starting to set up, you need to carefully spread it around the cake to fill all the holes and make it even.  The trick is to do it without tearing the top of the cake.  After about 5 minutes, it will look like this:
Put the entire thing (warm and all) into the refrigerator for 2 hours.  Once the pudding has “firmed,” you can then microwave the frosting for about 15-17 seconds (warm enough to pour, but no boiling bubbles) and pour over the cake.  Using the same careful method of spreading, cover the entire cake with the frosting without disturbing the pudding (the idea here is layers):
Allow it to cool in the refrigerator for 3-4 hours at least, but overnight would be best if possible.  When removed from the fridge, it will have a soft shell from the frosting, but will cut very easily with a butter knife or cake spatula; the first piece will be the most difficult to remove as the pudding makes the cake mushy.
Serve with milk or coffee and enjoy the blending of flavors.
Mike’s Opinion:
Taste: 5/5
Presentation: 5/5
Notes: delicious!
Jen’s Opinion:
Taste: 3/5 the first night, 5/5 after a full 24-hour refrigeration period
Presentation: 4/5 (sloppy looking on the plate)
Ease of preparation: 3/5 (there are many steps, and the spreading can be a little taxing)
Ease of cleanup: 4/5
Availability of ingredients: 5/5
The first night we had this cake, I was not a big fan–too many flavors and textures.  However, after a night in the fridge where the pudding settled through the holes in the cake, the flavors were well-blended and the texture of the dessert completely changed.  Definitely give it time to settle before serving; you will not be disappointed 🙂
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Posted by on August 13, 2012 in Dessert


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