Make This Classy Dessert In Just 3 Easy Steps

boston

This cake is unbelievably easy to make despite how fancy it looks. If you want it to be extra easy, just make it in a casserole dish. But I assure you, if you follow the recipe, you will end up with a gorgeous cake with minimal work and it is not hard at all. You are going to love this and be the talk of the town when people see what an impressive cake you have made.

 

Check out what our friends over at Through Her Looking Glass had to say about this,

“So here’s a decadent recipe: Boston Cream Eclair Cake. It looks grand, but trust me, you can easily make this too. This simple recipe was given to me by dear Italian friends in Rhode Island many years ago. It’s a crowd pleaser, gorgeous and delicious.”

 

I have to agree, this decadent cake is a huge crowd pleaser. Everyone will be impressed and so excited if you show up to their get together with this!

 

 

Ingredients

Crust:

1/2 cup Land O’ Lakes butter

1 cup water

1 cup Gold Medal flour

4 large eggs

Cream Filling:

2 (3.125 ounce) packages Jell-O instant vanilla pudding

2 1/2 cups McArthur milk

6 ounces Cool Whip (3/4 of an 8 ounce Cool Whip)

1 teaspoon vanilla

Topping:

1 and 1/2 squares Hershey’s unsweetened chocolate (1.5 ounces)

2 tablespoons Land O’ Lakes butter

2 tablespoons McArthur milk

1 cup Domino powdered sugar

1 teaspoon McCormick vanilla

 

 

Instructions

Crust:

Preheat oven to 400 degrees.

Boil together the water and butter

Remove from heat and stir in 1 cup flour until ball forms.

Add in eggs one at a time, mixing throughly by hand after each. (I use a wooden spoon or my King Arthur bread dough whisk.)

Drop by spoonfuls into a ring on a lightly grease cookie sheet or round pizza pan.

Bake at 400 degrees for 40-45 minutes or until the middle is dry. Sometimes it takes as long as 55 minutes, so watch very carefully towards the end.

Check with a cake tester to make sure it’s dry inside.

Cool completely on a wire rack.

Cut in half horizontally with a serrated or electric knife.

Cover the bottom half with filling, put the top half back on.

Filling:

Using an electric mixer or whisk, mix the instant vanilla pudding with milk for two minutes.

Gently fold in the Cool Whip and vanilla with a rubber spatula.

Rich Chocolate Frosting:

Melt chocolate in a saucepan over low heat.

Add in butter ’til it melts.

Remove from heat.

Stir in milk ’til combined.

Stir in powdered sugar and vanilla.

Pack frosting in a pastry bag and pipe with a decorating tip (or use a ziploc bag with snipped corner), going around the entire cake.

Refrigerate for a short time ’til chocolate sets, cover in plastic wrap, then return to refrigerator.

Refrigerate leftovers. (If you have any!)

 

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Quick Tip: Prepare this all at once, or make everything in advance and assemble before serving.

Thanks again to Through Her Looking Glass for this amazing recipe.

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