Boston Cream Cake!? HELP!?

I'm making my bf a boston cream cake for his b-day.. his mom says its his favorite..





I've never made one before.. it sounds allot like a pie to me..





here is the recipe I found..





BOSTON CREAM CAKE





Regular graham crackers


2 sm. boxes French vanilla instant pudding


1 (16 oz.) Cool Whip


3 1/2 c. milk


1 can chocolate icing





In square pan, put crackers in bottom, add pudding, then crackers, then pudding and chill. Then add icing on top.














does this sound right? also, Do I do WHOLE graham crackers? Or smash them into little pieces?





haha..





thanks in advance!Boston Cream Cake!? HELP!?
Hi -





I wouldn't make that version...you're right,, it does sound alot like pie. Boston Cream Cake is CAKE. I have a really easy and quick version for you. Try this one and Happy Birthday to your bf!





Boston Cream Cake





Prep Time: 30 Minutes


Cook Time: 1 Hour


Ready In: 3 Hours


Servings: 10


';An easy delicious version of Boston CreamPie';





1 (18.25 ounce) package yellow cake mix


1 (5 ounce) package instant vanilla pudding mix


1 (16 ounce) package prepared chocolate frosting





Make cake according to package directions, using two 8 inch round pans. Allow cake to cool completely. Mix pudding according to package directions, spread between layers. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.Boston Cream Cake!? HELP!?
EASY BOSTON CREAM PIE





1 (2 layer size) pkg. yellow cake mix


1 pkg. instant vanilla pudding mix


1 (1 oz.) sq. unsweetened chocolate


1 tbsp. butter


1 c. sifted powdered sugar


1/2 tsp. vanilla


3-4 tsp. water





Prepare cake pans and mix following directions. Cool cake layers. Prepare pudding mix following directions for pudding. Let stand 10 minutes. Lay 1 cake layer on platter, bottom side up. Spread pudding over. Top with second cake, bottom side down. In a pan, stir chocolate and butter over low heat until melted. Remove from heat and stir in sugar and vanilla. Blend enough water into chocolate mixture so it will pour easily. Spread chocolate mixture over top cake layer. Chill.
Boston Cream Pie is a cake. It is a POUND CAKE baked in a round pan and split in half with vanilla or egg custard filling and chocolate glaze over it. It is a very old recipe going back to the 1700s.





Washington Cream Pie is a POUND CAKE baked in round pan, split in half with vanilla or egg custard filling and powdered sugar sprinkled over it. Same age recipe as the BCP.





Quick and Dirty Boston Cream Pie!





Go to the store and get a package of Pound Cake mix and bake according to instructions.


Use Vanilla instant pie filling for the custard.


Use thinned chocolate icing for the glaze.
Boston Cream Pie, is what it is usually called. Although called a pie, it is actually a cake. The recipe you posted is on the right track..but not a good recipe at all. This is a good one.. :)





http://www.joyofbaking.com/BostonCreamPi鈥?/a>
I don't know what the thing that you are making with graham crackers is, but it's not a classic Boston Cream Pie.





Here a good recipe for it:





Boston Cream Pie





Boston Cream Pie is actually a cake, not a pie. The idea of it being a pie most likely stems from the easier availability of pie tins over cake pans during the time the dish originated.





Created by the French chef, M. Sanzian at Boston's Parker House Hotel, opened in 1855, this pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or cr猫me p芒tissi猫re. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioners' sugar.





The Boston Cream Pie has been designated the official state dessert of Massachusetts.





So dust off that favorite cake plate and serve up a slice of a classic.





Ingredients:


Cake:


2 1/2 cups all-purpose flour


3 1/2 tsp. baking powder


1/2 tsp. salt


6 tbsp. (3/4 stick/3 oz.85g) unsalted butter, at room temperature


1 2/3 cups granulated sugar


1 cup milk


2 tsp. vanilla extract


3 eggs





Pastry Cream:


9 egg yolks


1/2 cup granulated sugar


Large pinch of salt


4 tbsp. cornstarch


1 vanilla bean


2 1/2 cups milk





Glaze:


1/4 cup heavy cream


1 cup granulated sugar


3/4 cup plus 1 tbsp. water


1/2 cup unsweetened cocoa powder


1 1/2 tsp. powdered unflavored gelatin





Instructions:


Preheat oven to 350掳F/180掳C. Spray a 9 x 3-inch round cake pan with nonstick spray. Line the bottom with parchment paper.





Over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.





In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium-high speed until light. Reduce the speed to low. In a small bowl, mix together the milk and vanilla. Add the flour and milk mixtures alternately in 3 separate additions, mixing well and scraping down the bowl after each addition. Increase the speed to medium and add the eggs one at a time, beating well after each addition.





Spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes. Run a knife around the inside edge of the pan and invert the cake onto a wire rack. Carefully peel off the parchment paper and let the cake cool completely.





To make the pastry cream:


In a bowl, whisk together the egg yolks, sugar and salt, then whisk in the cornstarch; set aside. Using a small, sharp knife, cut the vanilla bean in half lengthwise and scrape out the seeds. In a heavy-bottomed saucepan over medium-high heat, combine the vanilla bean, seeds and milk. Cook until bubbles appear around the edges. Remove from the heat and slowly pour the milk mixture into the egg mixture, whisking constantly.





Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly, until the mixture is as thick as mayonnaise, 5 to 7 minutes. Remove from the heat and strain the pastry cream into a clean bowl; discard the vanilla bean. Cover with plastic wrap directly on the surface of the pastry cream. Let cool completely, then refrigerate until ready to use.





To make the glaze:


In a saucepan over medium-high heat, stir together the cream, sugar, the 3/4 cup water and the cocoa. Bring to a boil, whisking often, then reduce the heat to low. Simmer, stirring often, until the glaze thickly coats the back of a spoon, 10 to 12 minutes. Remove from the heat and pour the glaze into a bowl. Let cool.





Meanwhile, in a small bowl, stir the gelatin into the 1 tbsp. water and let stand for 2 minutes. Place the bowl of gelatin over a small saucepan of barely simmering water, stirring until it is liquid and translucent. Whisk the gelatin into the glaze. Refrigerate, stirring occasionally, until the glaze has a thick pouring consistency, 30 to 60 minutes.





To assemble the cake:


Cut the cake in half horizontally. Place the base of the cake on a large rimmed plate; spread the pastry cream on top of the bottom layer. Place the second layer on top and press gently. Drizzle the glaze over the top of the cake, letting it drip down the sides.





Refrigerate the cake until almost ready to serve. Let stand at room temperature for 20 minutes before serving. Cut slices with a serrated knife.





Makes 8 to 10 servings.