Re: Cakes
STRAWBERRY BOSTON CREAM PIE
Items Needed:
1 Yellow Cake Mix with Ingredients used to bake it.
1 Large Box of Jello Vanilla Pudding, Instant or Cooked, with Ingredients to make it.
1 Small Box of Jello Vanilla Pudding, Instant or Cooked, with Ingredients to make it.
3/4 cup Sugar
2 Tbsp. Cornstarch
2 Tbsp. White Karo
1 cup Water
3 Tbsp. Strawberry Jello,
Red Food Coloring
2 Quarts of Fresh Strawberries
Dental Floss
Tooth Picks
Cool Whip-Regular or Strawberry Flavored
Pieces of Parchment Paper to surround the cake for a cleaner area.
Bake your favorite Yellow Cake, per instructions on box. Place in a 9X13X2 pan. Bake as per instructions how to on box. When done, allow cake to cool down.
Make 1 Large Box and 1 Small Box of Jello Vanilla Flavored Pudding. You can use Instant or Cooked Brand. Follow as per instructions on how to on each of the boxes.
Next, mix together in a sauce pot:
3/4 cup Sugar
2 Tbsp. Cornstarch
Add:
2 Tbsp. White Karo
1 cup Water
Bring to a boil and let boil for 6 minutes, stirring until clear and thick.
Add:
3 Tbsp. Strawberry Jello, stirring until its dissolved.
Add a few drops of Red Food Coloring if needed or wanted.
Let cool. Clean 2 quarts of fresh strawberries and drain well. Slice to desired thickness.
Once Pudding and Strawberry Sauce have both cooled and thickened, add some of the berries to the sauce.
Turn out cake onto serving plate or cake lid. If you can, place some parchment paper around the outside edge of the cake in case it gets a little sloppy. Slice cake in half with a piece of Dental Floss for an even cut. To do so, cut off a piece that will easily wrap around your cake…use it as a measuring tool…plus about an extra foot on each side. Wrap evenly around your cake and cross extra length to secure cake. Now, just pull on the floss and it will slice the cake the entire way through. If you like, wipe off floss and save for another cake cutter if needed. Once cut, flip the other piece of cake to a clean surface. Make sure that this piece has a flat surface for the top of the cake.
Spread the Vanilla pudding on the one piece of cake. Spread it smooth and to the edges. Place the flat piece of cake onto the top of the pudding piece of cake. Be sure that surface is as flat as possible! Spread some of the Strawberry Sauce onto the top of the cake. Begin to arrange sliced strawberries onto top. The berries will slide, so around the entire edge of the cake, once you place a berry slice there, add a toothpick either into the berry or the cake to stop the berry from sliding. Leave about a half to an inch of the tooth pick out so you can remove them before serving.
Fill the cake in with strawberries. They won’t slide off in the inner parts of the cake, so you won’t need tooth picks for those pieces. Once the top of the cake is covered in berries, add the remaining strawberry sauce to the top of the cake as well, covering the strawberries. Let set overnight in your refrigerator. You can place any extra berries in the sauce and if desired serve on side as well, or eat as a treat.
This is a very heavy and very moist cake. Its heavy from all the goodies in it. If possible, make 1 or 2 days a head so the flavors can marinate better in the cake. The longer it sits, the better it taste! If it can sit long at all. Before serving remove all of the toothpicks. If you like you can pipe Cool Whip around the edge once the toothpicks are removed. Or, if you like, you can serve Cool Whip on the side of the cake. Cut, serve, and ENJOY!
this one is a 5 YUMS UP!
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