mardi 16 février 2016

Boston Cream Pie Poke Cake


1 stick (8 Tbsp) butter, at room temp
2 eggs
3/4 cup sugar
1 tsp vanilla
1/3 cup milk
1 1/4 cup self-rising flour

How to make it :

Pre-heat oven to 350 degrees
Cream together the softened butter, eggs, vanilla, and sugar, until light and fluffy with hand mixer.
Mix in milk.
Mix in flour in 2 batches until batter is smooth.  Mix on medium for 1 minute longer.  Pour into cooking spray coated 8" x 8" baking dish (or comparable size)
Bake for 20-25 minutes until toothpick comes out clean.



1 cup sugar
1/4 cup cornstarch
Pinch of salt
 3 egg yolks, beaten
2 cups milk ( 2%, whole, or half and half) (I used 2%)
1 tsp vanilla

While cake is baking:

In a medium saucepan over low heat, whisk together sugar, cornstarch, salt, and 3 egg yolks.
Slowly add in the milk in a small steady stream, whisking constantly until very smooth.  Raise the heat to medium and continue whisking the whole time until pudding begins to bubble and thickens.  Take off heat and whisk in vanilla.

Set aside.

Pokin' the Cake:

When cake comes out of the oven, allow to sit for 5 minutes.  Then with the handle of a wooden spoon, poke holes into cake about 2 inches apart all over the cake.

Pour warm pudding over warm cake.  Let cool.

Chocolate Ganache

4 oz baking chocolate (I used Godiva 72% cacao--which was the perfect amount of dark and sweet for us)
1/2 cup Half and half  or whipping cream

Melt chocolate in microwave in 30 second increments at half power. (Use a bowl that you can put a hand mixer into to finish the ganache)
Mix with hand mixer, slowly pouring the Half & Half or Whipping cream into the chocolate in a small, steady stream while continuing to mix with the hand mixer until very smooth and shiny.

Finishing the Cake

When the  cake is completely cool (and pudding is set), pour the ganache over the top and gently spread to cover over the top with a spatula. Chill cake for an hour or more before serving.

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