I was looking through my food days app and i came across this day called 'Boston cream pie day', having no idea what this was i starting to do some research. Boston cream pies are infact a cake filled with a custard or cream filling, topped with chocolate.
I was running low on time to make a cake from scratch so i used a packet one (don't make me feel guilty, we all do it!) and vanilla pudding in a pack (this one) it makes life a little easier than standing over a stove stirring custard constantly (whilst i have a son who loves to climb atm! lol) anyways if you want to make either of these elements from scratch i have recipes for them in my backing and dessert section. Enjoy!
I was running low on time to make a cake from scratch so i used a packet one (don't make me feel guilty, we all do it!) and vanilla pudding in a pack (this one) it makes life a little easier than standing over a stove stirring custard constantly (whilst i have a son who loves to climb atm! lol) anyways if you want to make either of these elements from scratch i have recipes for them in my backing and dessert section. Enjoy!
Ingredients:
For the cake
1 box vanilla cake mix
1/2 cup Salted butter, melted
2 large Eggs
For the topping
2 packages instant vanilla pudding
3 cups whole milk
For the chocolate topping
1/2 cup Milk chocolate chips
1/3 cup Heavy cream
3 tablespoons Honey
Method:
Preheat oven to 175c. Line an 8x8 square pan with foil, spray with nonstick spray and set aside.
In the bowl of a mixer (i use my kitchen-aid), beat cake mix, melted butter, and eggs on medium low speed until combined. Mixture will be thick. Press mixture into prepared pan and bake for 15-20 minutes, until edges are set and golden and center is puffy. Remove from oven and let cool completely. While bars are baking, prepare topping: In a large bowl, whisk together pudding mixes and milk until thick, about 3 minutes. Place in the refrigerator to thicken until bars have finished baking and have cooled completely.
Spread filling over bars evenly and place in the refrigerator while you prepare your chocolate topping.
In a microwave safe bowl, heat chocolate chips and heavy cream for around 2 minutes, stopping to stir every 20 seconds until smooth. Stir in honey and let cool until thick and no longer warm. Spread over bars. Keep bars in refrigerator until time to serve.
For the cake
1 box vanilla cake mix
1/2 cup Salted butter, melted
2 large Eggs
For the topping
2 packages instant vanilla pudding
3 cups whole milk
For the chocolate topping
1/2 cup Milk chocolate chips
1/3 cup Heavy cream
3 tablespoons Honey
Method:
Preheat oven to 175c. Line an 8x8 square pan with foil, spray with nonstick spray and set aside.
In the bowl of a mixer (i use my kitchen-aid), beat cake mix, melted butter, and eggs on medium low speed until combined. Mixture will be thick. Press mixture into prepared pan and bake for 15-20 minutes, until edges are set and golden and center is puffy. Remove from oven and let cool completely. While bars are baking, prepare topping: In a large bowl, whisk together pudding mixes and milk until thick, about 3 minutes. Place in the refrigerator to thicken until bars have finished baking and have cooled completely.
Spread filling over bars evenly and place in the refrigerator while you prepare your chocolate topping.
In a microwave safe bowl, heat chocolate chips and heavy cream for around 2 minutes, stopping to stir every 20 seconds until smooth. Stir in honey and let cool until thick and no longer warm. Spread over bars. Keep bars in refrigerator until time to serve.
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