Boston Creme Cake


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"Boston Creme Pie is really a cake. This is a simple recipe made with either your homemade pastry cream or vanilla pudding mix."

Serves makes 9"X13" pan | Prep Time 10-15 minutes | Cook Time 35-45 minutes bake time

Why I Love This Recipe

In 1856 when the (now) Omni Parker House Hotel in Boston created Boston Cream Pie, cakes and pies were baked in the same pans; hence the name Boston crème pie which is today considered a cake. Call it a pie, call it a cake, it is still delicious.


Ingredients You'll Need

For the cake:
1 recipe of GGFG yellow cake or mix of your choice made according to package directions baked in 9"x13" pan
For the filling:
1 recipe pastry cream or 1 small package of instant vanilla pudding made according to package directions
For the topping:
4-6 oz. bittersweet or semi sweet chocolate, chopped
1/2 c. heavy cream
chocolate shavings


Directions

Bake yellow cake according to package or recipe directions in a 9"x13" pan. Cool slightly then, using a dowel or wooden spoon, poke holes in cake an inch apart all over cake. Let cake cool completely. Using either prepared pastry cream or vanilla pudding mix, pour evenly over top of cake. Put in fridge to set for 2 hours. Make chocolate ganache by putting chopped up chocolate in a small bowl with heavy cream. Microwave on high for 2 minutes at 50% power. Stir until creamy and smooth. Microwave at 30 second intervals at 50% power as needed to achieve smooth consistency. Pour evenly over top of cake and smooth. Top with chocolate shavings if desired. Refrigerate at least 2 hours or overnight before serving.


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