Decadent Boston Cream Cake
Indulge in this rich and creamy Boston Cream Cake that is sure to impress your guests. This easy recipe combines moist pound cake layers with luscious pudding and a delectable chocolate glaze.
Ingredients
| 1 ½ | cups half-and-half cream |
|---|---|
| 1 | vanilla instant pudding mix |
| 1 | Sara Lee pound cake |
| ¾ | cup confectioners' sugar |
| 2 | tablespoons baking cocoa |
| 4 | teaspoons hot water, can use 5 if necessary |
Instructions
| 1. | Thaw the Sara Lee (or any other brand) Frozen Loaf Pound Cake until completely thawed. |
|---|---|
| 2. | In a bowl, whisk together the vanilla instant pudding mix and half-and-half cream. |
| 3. | Allow the mixture to stand for 5 minutes to thicken. |
| 4. | Carefully split the pound cake into 3 horizontal layers. |
| 5. | Start assembling the cake by placing the bottom layer on the serving plate. |
| 6. | Spread half of the prepared pudding over the bottom cake layer. |
| 7. | Repeat the layering process with another cake layer and the remaining pudding. |
| 8. | Top the cake with the final cake layer. |
| 9. | In a separate bowl, combine the confectioners' sugar, baking cocoa, and hot water to achieve a smooth spreading consistency. |
| 10. | Spread the chocolate glaze over the top of the cake, allowing it to drizzle down the sides. |
| 11. | The cooking time specified is for the cake to set up and chill before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 593.4 kcal |
| Protein | 7.3 g |
| Fat | 25.9 g |
| Carbohydrates | 86.7 g |
| Fiber | 1.3 g |
| Sugar | 44.6 g |
Published on Jul 18, 2024 by Luminița