I am in no way a food expert or nutritionalist. I am simply some one who enjoys feeding my family health and sometimes unhealthy foods that bring them joy. I enjoy learning and experiencing life. My children love to help me in the kitchen and I am happy they want to learn how to make the foods we all enjoy.
Sharing recipes we love and have discovered with others makes us happy. I often wonder, "What do people eat for dinner?!" Especially when I am in a cooking rut or lack the motivation. Wishing that others would share their great meal ideas with me.
The main reason for starting this blog was to have a place I can share tried and true recipes and have them anywhere I have internet access, while I am away from home. I invite you to share your comments, suggestions, and enjoy good eats as well.
"It's the company, not the cooking, that makes the meal!" ~Perilee
(Hattie Big Sky by Kirby Larson)
Thursday, November 12, 2009
Boston Cream Pie/Cake
I have made this delicious cake with both chocolate and yellow cake. Both are delicious and have gotten rave reviews by those eating it! I will say that the yellow cake really does make it taste like a Boston Cream Pie. The pudding layers make the cake so incredibly moist. It is a cake that looks like it takes a lot of time, but it really is quick and easy.
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding (I use two small boxes)
1 cup cold milk (1 cup of milk per box used)
1-1/2 cups thawed COOL WHIP Whipped Topping (because I use two pks of pudding I use the entire container of cool whip)
1 round yellow cake layer (8 or 9 inch)
1 square BAKER'S Unsweetened Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk
(I add 1 teaspoon vanilla)
Make Cake according to box directions. Cool Completely!
BEAT pudding mix and 1 cup milk with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
STACK cake layers on serving plate, spreading pudding mixture between layers.
Melt bakers chocolate and butter in microwave for 30-1 minute on high until melted (care not to burn it). Add the milk, then add 3/4-1 cup powdered sugar depending on how thick of a consistency you desire.
This is where I add 1 teaspoon of vanilla.
~Recipe taken from Kraft Foods Food and Family Magazine. It can also be found on their website.