Friday, April 4, 2008

Boston Cream Pie

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I enjoy making this dessert for parties and family gatherings, which is a favorite of my kids, Michelle and Stephen, pictured here. I make it in a 12" round cake pan which you can get at Michael's Craft Store. The trickiest part is making the ganache frosting. It needs to cool to room temperature to get to the right pudding-like consistency. Splitting the cake in half horizontally and separating the layers is also tricky because the layers are very thin. I use the longest bread knife I can find to cut it, and carefully lift the cake onto a flat surface.

1 Duncan Hines Yellow Cake Mix plus ingredients as listed on package (eggs, water, oil)

1 pkg Jell-O Instant Vanilla Pudding (large size)
2 cups milk
1-1/2 small tubs of Cool Whip

Ganache Topping:
1 pkg semisweet chocolate chips -12-oz
1 pint whipping cream
Sliced almonds, chopped pecans or fresh sliced strawberries.

Make the cake according to directions, but use a greased 12" cake pan or deep dish pizza pan and adjust time to 30 min. Let cake cool completely. Cut cake in half horizontally and separate the layers. In a small saucepan on the stove, melt chocolate chips in whipping cream over med-high heat. Stir often. Once the chocolate chips have melted, let this cool several hours on the counter until thick (like pudding consistency). In a large bowl, mix pudding and milk with a wire whisk. Before the pudding sets, fold in the Cool Whip. Let set in refrigerator 15 min. or more. When ready to assemble, spread all the filling on the bottom cake layer, then place the other half of the cake on top. Spread ganache topping over the cake. Top with chopped nuts and/or strawberries, if desired. Refrigerate until ready to serve.

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