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Eating Well: Boston cream pie long on flavor, short on prep time

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eating well Fargo,North Dakota 58102 http://www.westfargopioneer.com/sites/default/files/styles/square_300/public/fieldimages/1/0128/bostoncream.jpg?itok=Ez6-Vt_9
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Eating Well: Boston cream pie long on flavor, short on prep time
Fargo North Dakota 101 5th Street North 58102

Was looking through my favorite dessert recipes over the weekend, and came across one for an easy, delicious Boston Cream Pie, that I had totally forgotten about that I had featured several years ago in my column.

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I had originally discovered it in a Kraft Food and Family magazine, along with its five-star review from a Lincoln, Neb. Lady, who has prepared it for her co-workers, stating it was so good that "this so-easy classic is now my signature dessert."

After preparing it again, the end result reaffirmed its decadent goodness.

The base ingredient for the pie is a basic yellow cake mix, using only one layer. Consequently, I baked the cake and froze the second layer for a second pie at some point later.

The filling took just seconds to prepare, whisking instant pudding mix with milk and Cool Whip.

As for the chocolate topping, it couldn't have been any more decadent. The microwave worked fantastically (I melted it in 30 second intervals) and once I stirred in the milk and powdered sugar it whipped up smooth and creamy and spread like a charm. The only thing I would do differently for the next pie is to double the icing recipe to intensify the chocolate taste.

The assembly was also fun and easy.

Another tip, I used 8" pans which made the cake layers a little thicker, also making it more convenient when cutting them in half.

The pie ended up being large enough to serve ten, but needless to say, it didn't last long.

Until next time, from my kitchen to yours, happy cooking!!!!

Boston Cream Pie

1 round yellow cake layer

1 cup cold two percent or whole milk

1 pkg. (3.4 oz.) vanilla flavor instant pudding

1 ½ cups thawed Cool Whip

1 square unsweetened baking chocolate

1 tbsp. butter

¾ cup powdered sugar

2 tbsp. cold milk

Bake the cake in two round layer pans according to package instructions. Cut one cake into two layers with serrated knife. Beat one cup milk and pudding mix until well blended. Stir in whipped topping. Let stand for five minutes in fridge.

Stack cake layer on serving platter, spreading the pudding mixture on top. Place the second layer on top.

Microwave chocolate and butter until softened and blend together. Add sugar and the 2 tbsp. of milk. Mix well. Spread over top of cake. Refrigerate at least an hour. Refrigerate any leftovers.

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