Boston Cream Pie (Doctored Cake Mix)
, Serves 15
Doctored boxed cake layers filled with whipped vanilla pudding cream and topped with soft chocolate ganache.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease and flour two 8x2 or 9x2 inch round pans; line bottoms with parchment circles | ||||||
| 1 box (430 g) white or yellow cake mix | Whisk cake mix, sugar & flour | Add remaining ingredients, mix low 30 sec | Mix medium 2 min, scrape bowl | Bake 350°F / 175°C, 23-30 min; cool | Fill layers with cream, top with ganache | Refrigerate; soften 2 hrs before serving |
| 100 g sugar | ||||||
| 61 g all-purpose flour | ||||||
| 227 g sour cream | ||||||
| 120 ml milk | ||||||
| 120 ml vegetable oil | ||||||
| 3 large eggs | ||||||
| 2 tsp vanilla extract | ||||||
| 1 small box (110 g) instant vanilla pudding mix, sifted | Whip pudding & cream until thick | |||||
| 475 ml heavy cream (for the vanilla cream) | ||||||
| 171 g semisweet or dark chocolate | Microwave cream & chocolate, stir smooth | Cool ganache ~15 min until thickened | ||||
| 171 g heavy cream (for the ganache) | ||||||
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