Boston cream ice box cake. Make sure the foil covers the bottom as well as the sides of the. Boston Cream Icebox Cake — Boston cream pie meets an eclair in an easy no-mixer, no-bake dessert! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate!
Boston Cream Pie Ice Box Cake Boston Cream Icebox Cake – I mase this with homade chocolate sauce and homemade vanilla custard instead of instant puddings. Ice Box Cake Eclair Ice Box CakeIce (disambiguation) Ice is the solid form of water. This Boston Cream Cake Recipe Mix Recipe is a chocolatey creamy, heavenly delight. You can have Boston cream ice box cake using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Boston cream ice box cake
- You need FOR of THE VANILLA CUSTARD:.
- It’s 3 1/2-4 cups of milk.
- It’s 8-10 tsp of custard powder (or more if needed).
- You need 1/2-3/4 cup of sugar.
- You need 1 of large box of Honey Made Graham Crackers (or any other biscuit/cookie you like).
- It’s FOR of CHOCOLATE ICING/GLAZE:.
- You need 1 cup of semi-sweet chocolate chips, divided.
- Prepare 1/2 cup of unsalted butter.
- It’s 1/2 cup of sugar.
- It’s 1/4 cup of milk.
- You need 1 teaspoon of vanilla essence/extract.
Simple to make using a cake mix and instant pudding. You will need a box yellow cake mix, instant vanilla pudding, and milk. For the Ganache, you will need heavy cream, butter, vanilla, powder sugar, and. Boston cream cake — light and extremely airy dessert.
Boston cream ice box cake instructions
- Heat milk until just beginning to boil. Make a smooth paste of custard powder with a little milk. When the milk comes to a boil, add the sugar and let dissolve. Stir in the custard mixture and stir continuously on medium heat until the custard is thick and smooth..
- To make the chocolate ganache, to a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously. Add the vanilla and whisk to combine..
- Now to layer the Boston Cream Pie Icebox cake, line a 13 x 9 inch pan with foil; leave an overhang on two sides for easy lifting of cake. Make sure the foil covers the bottom as well as the sides of the pan..
- Cover the bottom of the pan with a layer of crackers/biscuits, breaking them to fit the bottom completely..
- Pour half of the custard over this and spread evenly over the crackers using an offset spatula or spoon..
- Add another layer of the crackers and top with the remaining pudding mixture, spreading to cover evenly. Gently place the final layer of crackers over the custard..
- Pour chocolate glaze over the last layer of crackers and spread to cover all over. Top with more chocolate chips..
- Cover the whole pan tightly with aluminum foil and freeze at least 4 hours or best overnight..
- Just before serving, let stay at room temperature for about 5 minutes for easy slicing. Using a sharp, heavy and sturdy knife, cut into squares and dig in!.
- Store leftover cake in the freezer. Enjoy!.
- Notes: Use enough custard thickened to form a lovely layer on the crackers. Adjust the amount of sugar according to personal taste. You can use any kind of cookie/biscuit instead of graham crackers. Just make sure it is sturdy enough to hold the custard topping and does not dissolve into the dessert! Enjoy frozen or slightly thawed to a slight, soft texture..
This cake is the official dessert of Massachusetts. Recipes don't get much easier – or prettier – than this! Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. This Boston Cream Poke Cake has a texture and taste that is nothing short of dreamy.
