Boston Cream Angel Cake Recipes
BOSTON CREAM ANGEL CAKE
You can prepare this delectable dessert in no time. To change this cake to your family's liking, try different flavors of instant pudding or different ice cream toppings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving., In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.
Nutrition Facts : Calories 275 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 458mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
BOSTON CREAM ANGEL CAKE
This is a quick dessert if you use a store-bought angel cake, but you can make your own if you like. Use instant pudding mix and a jar of hot fudge sauce to finish it up and you have a quick, delicious dessert that looks so pretty. Make your own hot fudge if you want to. You can also try different flavors of instant puddings or different ice cream toppings.
Provided by Mimi in Maine
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, whisk 2 cups milk and the pudding mix for 2 minutes.
- Let stand for 2 minutes or until soft set.
- Split cake into three horizontal layers; place bottom layer on a serving plate.
- Spread half the pudding on this layer; repeat layers.
- Put top layer on and then cover and refrigerate till set.
- In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
- Drizzle over cake, allowing it to drip down the sides.
- Refrigerate leftovers.
Nutrition Facts : Calories 365.7, Fat 5.9, SaturatedFat 3, Cholesterol 9.6, Sodium 629.4, Carbohydrate 71.6, Fiber 1.2, Sugar 41.5, Protein 7.3
EASY BOSTON CREAM CAKE
Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.
Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BOSTON CREAM CAKE
Make and share this Boston Cream Cake recipe from Food.com.
Provided by Canadian Jane
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, whisk together cream and pudding mix; let stand for 5 minutes.
- Split cake into three horizontal layers.
- Place bottom layer on a serving plate, top with half of the pudding.
- Repeat layers.
- Top with third cake layer.
- In a small bowl, combine the confectioner's sugar, cocoa and enough water to reach a spreading consistency.
- Spread over top of cake, letting glaze drizzle down the sides.
Nutrition Facts : Calories 601.1, Fat 24.7, SaturatedFat 10.4, Cholesterol 78.1, Sodium 692, Carbohydrate 90.4, Fiber 1.7, Sugar 44.6, Protein 7.2
BOSTON CREAM PIE MADE OVER
Try your hand at our Boston Cream Pie Made Over. Our made-over version of classic Boston cream pie is airier, more delicate and low fat. Take a bite of creamy, fluffy goodness and don't forget to share!
Provided by My Food and Family
Categories Milk
Time 1h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
- Stack cake layers on serving plate, spreading pudding mixture between layers.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.
Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.7012 g, Sugar 0 g, Protein 3 g
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