Рецепт Boston Cream Pie-Cheater Version
Boston Cream Pie-Cheater Version
I must confess, I have never had or made a Boston Cream Pie before. But over the years, the pretty pictures of them all over the place have always been appealing to me. So one gloomy weekend a while back I decided to tackle the recipe, but decided that since I’m not sure how I (or the rest of the Fam) would like it I would make any easier, or cheater, version of the real deal. I would suspect that the real deal is much better than mine, but we did like it and in a pinch, it was a really fast way to get a delicious and beautiful dessert on the table…
Boston Cream Pie-Cheater Version
Ingredients:
- 1 box pound cake-baked according to package directions
- 1 box vanilla pudding-made and refrigerated
- For the glaze:
- 4 ounces semisweet chocolate-finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Directions:
Make the pound cake according to package directions. Cut in half horizontally. My cake really swelled up in the middle so I also lopped off the top to make it flat.
Make the vanilla pudding according to package directionsand refirgerate until ready to use.
To make the glaze: Heat the chocolate, cream, vanilla and salin a saucepan over medium-low heat, stirring, until melted and smooth-about 2 mintues. Let cool about 5 minutes.
Put the bottom of the pound cake on a serving dish, layer with vanilla pudding and top with the top of the pound cake. Pour the glaze over the top and let run down the sides of the cake. Refrigerate at least 30 minutes to set up before serving.