Monday, August 8, 2011

Boston Cream Bundt Cake

This is a yummy cake. Word of warning- don't try to move it after you've filled it. I tried to move it to a nice plate and ended up with two halves of a cake. Despite the weird look of it, everyone enjoyed the cake. I was feeling like a bundt cake, but if you want to make this in a traditional Boston Cream Pie, you can pour the cake in two 9 inch rounds (and adjust the bake time), then put the pudding filling between the two layers and pour the chocolate frosting on the top of the cake only.

Boston Cream Bundt Cake
cake:
yellow cake mix
small instant french vanilla pudding
4 eggs
1/2 c. water
1/2 c. oil
8 oz. sour cream
filling:
small cook and serve vanilla pudding
1 3/4 c. milk
frosting:
3/4 c. sweetened condensed milk
half a bag of chocolate chips
2 T. butter
For the cake:  mix all the ingredients together. Pour into a greased and floured bundt pan. Bake at 350 for 45 minutes (or whatever it says on the box).
For the filling:  in a microwave bowl, whisk together the milk and pudding. Cook for 6 minutes, stopping to stir every 2 minutes. Refrigerate after cooking.
For the frosting:  mix all the ingredients together in a small sauce pan. Cook stirring frequently until everything is incorporated and it looks like a glaze.
To assemble the cake:  wait until the cake and filling are both cooled. Cut the cake in half and use a spoon to make a trench around the center of the bottom layer. Fill the trench with the filling. Replace the second half of the cake. Pour the frosting all over the top. Keep refrigerated.

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