Bostoncreamcakesupreme Recipes

Steps:

• Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
• Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
• Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
• Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
• To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
• Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
• Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.

Steps:

• Heat oven to 325°F.
• Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
• Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
• Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
• Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

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.

Steps:

• Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Mix both amounts of cake flour, baking powder, and salt in a bowl. Beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
• Beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. Beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Pour 1 1/2 cups milk into a saucepan; bring to a boil. Remove from heat. Whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. Pour 2 tablespoons of hot milk into egg mixture, whisking constantly. Slowly whisk in remaining hot milk. Return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. Pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. Refrigerate until chilled.
• Melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. Add water as needed to create desired consistency.
• Cut cake in half horizontally. Place bottom cake layer on a serving platter. Spread cooled custard onto bottom half; place top cake over custard layer. Spread frosting on top and sides of cake. Chill until serving time.

Steps:

• Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
• Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
• Spread pudding between layers.
• Spread with Chocolate Glaze. Cover and refrigerate.
• Chocolate Glaze: Blend melted butter and cocoa.
• Stir in powdered sugar and vanilla.
• Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
• Beat until smooth and use immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray.
• Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten.
• While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely.
• While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted.
• Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.

Steps:

• Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
• Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
• Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
• Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
• Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
• To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
• To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.

Steps:

• DIRECTIONS:.
• GREASE bottom of 9-inch springform pan.
• Prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
• BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Blend in sour cream; pour over cake layer.
• BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
• Stir until chocolate is completely melted.
• Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
• Refrigerate 4 hours or overnight.
• VARIATIONS:.
• You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
• If you prefer a harder chocolate topping use my recipe #155392.

Steps:

• Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with greased parchment, but leave the sides of the pans untouched. The cakes need to cling to the ungreased pans to rise properly.
• In a large bowl, whisk together the flour, baking powder, and salt and then sift back into the bowl. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed. Once the eggs are well combined and starting to foam, about 1 minute, turn the speed to medium-low and sprinkle 3⁄4 cup (150g) of the sugar slowly over top. Turn the speed to high and let it whip for about 5 minutes.
• While the eggs are whipping, in a small saucepan over medium heat, bring the milk, oil, and remaining 3⁄4 cup (150g sugar) to a boil. Turn off the heat and stir in the vanilla.
• Once the eggs are light in color and thick, they should be able to form a ribbon of batter that sits on top of the egg foam for a few seconds when you lift the whisk out of the foam. Turn the mixer speed to low, slowly add the boiling milk mixture, and then add the flour mixture, a few tablespoons at a time, scraping down the bowl several times.
• Immediately pour the batter into the prepared pans and gently run a spatula through the batter to pop any large air bubbles.
• Bake until a tester comes out clean, 15 to 20 minutes. Let the cake cool completely in the pans. Run a knife around the edge before turning out onto serving plates.
• In a medium saucepan over medium heat, combine the milk, 1⁄4 cup (50g) of the sugar, butter, salt, and vanilla; bring to a gentle boil; and then remove from the heat.
• In a medium bowl, whisk together the cornstarch and remaining 1⁄4 cup (50g) sugar. Add the egg and egg yolks and whisk into a smooth paste.
• Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.
• Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.
• If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
• In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
• Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days.
• In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
• Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
• Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
• Place one cake layer on a serving plate.
• Stir the pastry cream to loosen, then mix in one-third of the whipped cream to lighten. Fold in the remaining whipped cream.
• Using an offset spatula, spread all of the pastry cream over the cake; making sure not to go quite to the edge. Place the next cake layer over the pastry cream. Gently press down on the cake to make sure it is sitting snugly on the pastry cream. If the pastry cream goes beyond the edge, clean it up with a metal decorating spatula. Cover with plastic wrap and refrigerate for about 1 hour to set the pastry cream in place.
• Pour the ganache over the top of the cake, starting in the center and stopping just as it drips over the edge.
• Refrigerate the cake until the ganache sets, about 30 minutes, then serve right away.

Steps:

• Preheat oven to 350°.
• In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
• Press into pan.
• In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
• Pour pudding over cake mix in pan.
• Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
• Pour cake mixture over pudding.
• Bake 30 to 35 minutes, or until top springs back when lightly touched.
• Remove cake from oven to a rack and cool.
• In small saucepan, combine first 3 glaze ingredients, heating until melted.
• Beat in sugar and vanilla until smooth. Immediately spread over cake.
• Refrigerate for 2 hours before cutting.

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min. Meanwhile, line 8-inch round pan with plastic wrap. Remove 1 Tbsp. graham pieces; set aside.
• Spread half the remaining graham pieces onto bottom of prepared pan; cover with layers of pudding mixture and remaining graham pieces. Refrigerate 4 hours.
• Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with chocolate glaze. Refrigerate 15 min. Garnish with remaining COOL WHIP and reserved graham pieces just before serving.

Steps:

• In a large bowl, beat eggs until lemon-colored. Gradually add sugar and salt, beating until thick and lemon-colored. Beat in vanilla. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely. , In a large bowl, cream butter until light and fluffy. Gradually beat in custard., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. , In a small bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.

Steps:

• Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
• Whisk together Pudding Mix and Half & Half.
• Let stand 5 minutes.
• Split Cake into 3 horizontal layers.
• Place Bottom Layer on Bottom of Serving Plate.
• Top with Half of the Pudding.
• Repeat Layers.
• Top with third cake layer.
• Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
• Spread over top of Cake and let glaze drizzle down the side.
• Cook Time is time to set up & Chill.