Try this Boston Cream Pie recipe, or contribute your own.
Suggest a better descriptionSponge:
Beat egg whites until very stiff. Set aside. Beat Yolks and add sugar gradually. Add water and vanilla. Sift together flour, salt, baking powder and then fold into the mixture. Carefully fold in whites and bake in a greased 9x13 pan on 325 for 25 min. Let it cool and flip pan over, cut sponge in half horizontally. Put bottom half back in the pan, saving top for later.
Filling:
Add milk to pudding and stir well. Put in refrigerator to set. Whip cream in a bowl and fold into the pudding after it sets. Spread over cake and put top of cake over the pudding mixture.
Ganache:
Melt chocolate and butter. Stir in powdered sugar and milk. Beat until smooth and shiny. Pour over cake. You may need a little more milk. Should be smooth and not too thick or too runny.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 201 | ||
Calories from Fat: 134 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 36.5mg | 11 % | |
Sodium 7115.2mg | 245 % | |
Potassium 298.8mg | 8 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 12.2g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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