A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Boston Cream Pound Cake
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- #45651
Classic Boston cream pie is made with sponge cake and vanilla pastry cream. This simplified version uses pound cake and vanilla pudding.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 package (3.4 ounce size) instant vanilla pudding mix
1 1/4 cup half and half, divided
2 teaspoons grated orange zest
2/3 cup semisweet chocolate chips
1 loaf (16 ounce size) frozen pound cake, thawed
directions
Prepare the vanilla pudding as directed on the package using 1 cup of half and half in place of 1 cup of milk. Stir in the orange zest. Place the pudding in the refrigerator while you prepare the rest of the recipe.
In a saucepan over low heat, melt the chocolate chips and remaining half and half. Stir constantly until the chocolate is melted and the sauce is smooth.
Slice the pound cake horizontally in thirds. Place the bottom layer on a serving plate. Spread with half of the pudding. Place the middle cake layer on top of the pudding and spread with the remaining pudding. Top with the top cake layer. Drizzle the chocolate sauce evenly over the top, letting it drip down the sides.
Serve immediately or place in the refrigerator until ready to serve. Store leftovers in the refrigerator.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 1, 2020
Very easy, very good with minimal number of ingredients. I spread 2 of the layers with raspberry fruit spread before spreading the pudding layer. Keeps in fridge for several days.
September 24, 2020
Great and easy recipe, minimum prep time. I spread some raspberry fruit spread on the top side of the lower 2 thirds before spreading the pudding mix. Stays good in fridge for several days, great make-ahead for pot lucks, etc.