Sunday, April 4, 2010

Boston Cream Pie

Today I attempted to make Boston Cream Pie. It just sounded really good. Being the lazy person that I am I decided to use a box cake mix for my base. Good idea but next time I should follow the directions. You see I wanted to use yellow cake mix but the closest we had to that was butter golden cake, ok fine but we were out of butter. Since I thought that the reason that the cake mix was butter golden was just the same as yellow cake but you used butter instead of oil I decided I would make it like a regular yellow cake. Bad move. The cake mix was way too runny and the cooked cake had a custard flavor and texture to it.

Rather than waste good cake I continued on my plight. Next I made instant vanilla pudding and placed it in the fridge to chill. When it had set I put the majority of it on the cake and gave the rest to my siblings. I then made the chocolate glaze. This went basically well, luckily frosting is hard to mess up. When putting on the glaze I didn't try to be neat since the cake was already "defective." In the end the cake did not look that great but it tasted pretty good, at least I thought so and my siblings ate it so it must have not been too terrible despite the custard textured/tasting cake. :)
Here is the recipe for the chocolate glaze:
5tbsp margerine or butter
6tbsp cocoa powder
1 cup powdered sugar
1tsp vanilla extract
1. Melt butter in a microwave safe bowl.
2. Add cocoa powder and mix.
3. Add the powered sugar and vanilla.
4. Add water about a tbsp or two at a time until you reach the your desired consistency.
Note: The glaze may appear very oil at first, this is fine, don't panic just add a little more water. Not only should this fix the problem it should improve the consistency.

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