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Cakes

Boston Cream Pie

Yari Sanchez Recipe shared by:
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The best Boston Cream "Pie" Ever

  • Hands-On Time: 5 Minutes
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • ½ cups (1 STICK) unsalted butter, room temperature, plus more for pans
  • 2 tablespoons all purpose flour for pans
  • 1 box Duncan Hines yellow cake mix
  • 2/3 cup milk
  • 3 large eggs
  • 2 ½ teaspoons vanilla extract
  • 4 ½ containers prepared vanilla pudding or make your own pudding (two boxes)
  • 1 cup shinny Chocolate Glaze

Baking Instructions

  1. In a large bowl, beat cake mix, milk. Eggs, butter, and 1 ½ teaspoons vanilla extract using an electric mixer on low speed until combined, about 1 minute. Increase speed to medium and beat until light and fluffy about 4 minutes. Divide batter evenly between pans.
  2. Bake until tops are firm and sides have pulled away from pans, about 30 minutes. Allow cakes to cool for 15 minutes, run a knife gently around edges, then remove and cool on a wire rack until they reach room temperature.
  3. To assemble cake, place one layer on a cake plate, Stir remaining vanilla extract into pudding, then spread pudding mixture evenly over the top of the first layer. Place second layer on top. Pour glaze over cake letting it drizzle down the sides. Let sit for 30 minutes before serving.

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Tips

Spliting cake layers

Spliting cake layers

I have found when I need to split one layer into two I use thread to cut through the cake. It is easier than trying to get them even using a knife. Once I get the thread even around the cake I cross the two ends and pull them crosswise which cuts the layer of cake into two pieces. You can also use dental floss but make sure it is not flavored as it sometimes will leave the taste behind on the cake.


Potato Masher Rescue

Potato Masher Rescue

After putting all my ingredients in the bowl, my mixer quit on me. So I grabbed my potato masher and went to work. Worked great, and mashed up the bananas super quick for my cake.





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