Kraft Boston Cream Pie Recipes

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.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
• Stack cake layers on 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.

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
• In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
• Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
• Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
• To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

Steps:

• For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
• In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
• To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
• Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

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:

• 1. BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
• 2. STACK cake layers on serving plate, spreading pudding mixture between layers.
• 3. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Steps:

• Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
• Stack cake layers on plate, spreading pudding mixture between layers.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

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 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:

• Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.
• Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.
• In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.
• Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.
• Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.
• Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
• Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
• Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.
• Frost cupcakes with chocolate mixture. Refrigerate 15 min.