Carolina Kitchen in College

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I never thought I’d miss the North: Boston Cream Pie June 4, 2010

Filed under: Uncategorized — mdebaugh @ 5:41 am

So recently I visited Boston and fell in love with it. I was thinking about the city and how much I really enjoyed being there. I decided to try my own interpretation of the classic dessert and make it into individual cakes.


  • 1 yellow cake mix
  • 1 instant vanilla pudding mix
  • I container chocolate icing (or make own icing, see below)
  • ½ cup milk
  • Round cookie cutters or cup to cut cake into individual pieces


  • Prepare 9×14 cookie sheet with butter, flour, and parchment paper.
  • Pour cake mix in pan and bake for 15-20 minutes or until toothpick comes out clean
  • Let cake cool completely
  • Prepare vanilla pudding according to box
  • Combine milk with chocolate icing until it reaches spreadable consistency
  • Cut cake into circles
  • Spread generous amount of pudding on a piece of cake and put another piece on top
  • Spread or drizzle icing on top
  • Chill until ready to serve/eat

Alternate Icing: Dark Chocolate Butter cream (adapted from the Cake Mix Doctor: Cupcakes)

  • Ingredients
    • 4 tablespoons butter (1/2 stick) at room temperature
    • ½ cup cocoa powder
    • 2 ¼ cups confectioners’ sugar, sifted
    • 3 to 4 tablespoons hot water
    • Directions
      • Place butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined. Stop the machine and add the confectioners’ sugar and 3 tablespoons water. Blend with the mixer on low speed until the sugar is incorporated, about 1 minute. Increase the speed to medium and beat until light and fluffy. Add up to 1 more tablespoon warm water if the frosting is too stiff.

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