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Receta Boston Cream Pie Iii (Chocolate)
by Global Cookbook

Boston Cream Pie Iii (Chocolate)
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Ingredientes

  • 2 c. All-purpose flour
  • 2 c. Sugar
  • 1 c. Butter
  • 1 c. Water
  • 1/4 c. Cocoa
  • 2 lrg Large eggs, lightly beaten
  • 1/2 c. Buttermilk
  • 1 tsp Baking soda
  • 1 tsp Pure vanilla extract
  • 1 pkt (3 7/8 ounces) instant chocolate pudding mix
  • 1 1/4 c. Lowfat milk
  • 1 ct , (8 ounces) frzn whipped topping such as Cold-Whip
  • 1/2 c. Butter
  • 1/4 c. Cocoa
  • 6 Tbsp. Half-and-half
  • 1 c. Confectioners' sugar
  • 1 tsp Pure vanilla extract

Direcciones

  1. Heat oven to 350 degrees. For cake, combine flour and sugar in large bowl; set aside. Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mix over flour mix; mix well. Stir in Large eggs, buttermilk, baking soda and vanilla.
  2. Divide batter between 2 greased 9-inch round cake pans. Bake till wooden pick inserted in center comes out clean, 20 to 25 min. Cold in pans 10 min; turn out onto cooling rack. Cold completely.
  3. For filling, combine pudding mix and lowfat milk in bowl of electric mixer.
  4. Beat on high speed till thickened, 3 to 4 min. Add in whipped topping; beat 2 min. Chill till set, about 5 min.
  5. For glaze, heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners' sugar (if added too fast, glaze will be lumpy). Stir in vanilla.
  6. Note: Glaze must be hot when ready to pour over cake.
  7. Place 1 cake round upside down onto cake platter. Top with pudding mix; it will be a thick layer. Place second cake layer on filling.
  8. Slowly pour hot glaze over the top; allow it to run down sides. Refrigerate2 to 4 hrs before serving.
  9. ......... 6