Easy Boston Cream Cake Recipe

1 box yellow cake mix
2 boxes (3 1/8 ounce) vanilla pudding mix, not instant

Chocolate Frosting Ingredients:

1/2 cup sugar
1 1/2 tablespoon cornstarch
3 tablespoons cocoa
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla
1 dash salt

Make cake according to directions on box. Let cool. Split each layer to form 2 layers each, four total. Make pudding according to directions on box. Let cool until set. Divide into thirds.

Place one cake layer on cake plate. Top with 1/3 pudding. Cover with another cake layer and top with pudding. Repeat with third layer; top with pudding. Add fourth layer. Top this and rest of cake with chocolate frosting.

For Frosting: Mix dry ingredients together. Add water. Cook over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Add more water if needed to make frosting thin enough to pour over cake. Chill cake several hours before serving.

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Easy Pineapple Upside Down Cake

1 stick butter
2 1/2 c. brown sugar
1 can pineapple slices
Maraschino cherries
1 yellow cake mix

Melt butter in oblong cake pan. Rotate pan spreading melted butter evenly and coating sides of pan. Sprinkle brown sugar in pan and pat down. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple ring. Mix yellow cake mix as directed, using reserved pineapple juice for water. Pour cake batter over pineapple rings. Bake as directed on cake mix, adding 5 minutes. Test to see if done by inserting toothpick in center of cake. Cool slightly then invert cake onto plate.

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World’s Best Carrot Cake Recipe

2 cup cake flour
2 tsp soda
1/2 tsp salt
2 tsp cinnamon
3 beaten eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 tsp vanilla
2 cup grated carrots
1 cup chopped walnuts (optional)
1 cup raisins (optional)
8 oz can crushed pineapple, drained

Combine flour, soda, salt and cinnamon…set aside. Combine eggs, oil, milk, sugar and vanilla. Beat until smooth. Stir in flour mixture, pineapple, carrots, nuts and raisins. Pour into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35-40 minutes. Immediately spread with buttermilk glaze (recipe follows). Cool in pans for only 15 minutes — NO LONGER OR CAKE WILL STICK TO THE PAN. Remove from pan and cool completely.

Buttermilk glaze

1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbsp light Karo syrup
1 tsp vanilla

Combine everything except vanilla. Bring to boil in heavy pan. Boil for 4 minutes. Remove from heat, stir in vanilla. Pour while hot over the cake (while both are hot).

Cream Cheese Frosting

1/2 cup soft butter
8 oz cream cheese, softened
1 tsp vanilla
2 cup sifted confectioners sugar
2 tsp milk or cream

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, sugar and milk. Beat until smooth. Frost cooled cake.

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Easy Baked Alaska

1 pound cake
1 qt. of your favorite ice cream, softened
5 egg whites
2 tsp pure bourbon vanilla extract
1/4 tsp cream of tartar
2/3 c sugar

Line a baking sheet with wax paper. Cut pound cake horizontally into 3 equal pieces. Place bottom layer of cake on prepared baking sheet.

Cut ice cream into 4 inch-thick slices. Place one ice cream slice on first cake layer, top with second cake layer. Repeat two more times. Cover cake with plastic wrap and freeze until about 3 – 4 hours, or until firm.
Beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually add sugar. Beat until stiff peaks form.

Spread meringue over cake, covering completely. Freeze cake overnight. Holding kitchen torch close to meringue and moving in a side-to-side motion, lightly brown meringue.

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Easy Black Forest Cake

1- package of your favorite chocolate cake mix…or home made recipe.
21-oz. can cherry pie filling
2 tsp. rum
1 tsp. pure bourbon vanilla extract
2 eggs, lightly beaten

Glaze topping:

1/2 C. sugar
3 Tblsp. butter
3 Tblsp. light cream
3-oz. semi-sweet chocolate chips
1/2 tsp. pure bourbon vanilla extract

Preheat oven to 350º F. Spray a 10 or 12 inch tube pan with cooking spray and lightly flour.

Combine cake mix, pie filling, vanilla, rum, and eggs. Stir until well mixed. Pour into prepared pan and bake 30 – 40 minutes. Remove to rack and cool 15 minutes before turning cake out of baking pan. Immediately pour glaze topping over cake. (See Below)

Glaze Topping: Combine sugar, butter and milk in microwave-safe bowl. Bring to boil, stir. Microwave on medium for 2 minutes. Add chocolate chips, stir until thoroughly blended and glaze is smooth. Chips must be completely melted. If necessary, return to microwave for 10 second intervals. Add vanilla.

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