Pampered Chef Recipes

Boston Cream Torte

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Yield: 12 servings or 24 sample servings

Ingredients

  • 1 (18.25 ounce) box yellow cake mix* (plus ingredients to make cake)
  • 1/2 cup milk
  • 1 (3.4 ounce) box vanilla instant pudding and pie filling
  • 2 cups thawed, frozen whipped topping, divided
  • 1 (16 ounce) container prepared creamy chocolate frosting, divided
  • 2 tablespoons pecan halves, chopped
  • Powdered sugar

Instructions

  1. Heat oven to 325 degrees F. Grease and flour three Nonstick Cake Pans.
  2. Prepare cake mix according to package directions; divide batter equally among pans.
  3. Bake for 25 to 30 minutes or until Cake Tester inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 5 minutes.
  4. Remove cakes from pans; cool completely.
  5. Combine milk and pudding mix in Small Batter Bowl; whisk just until mixture begins to thicken using Stainless Steel Whisk. Immediately fold in 1 cup of the whipped topping using Classic Scraper.
  6. Place one cake layer, top-side down, onto Simple Additions(TM) Medium Square. Spread one-third of the chocolate frosting to edge of cake layer using Large Spreader. Spread half of the pudding mixture evenly over frosting layer using Small Spreader. Top with second cake layer, one-third of the frosting and remaining pudding mixture. Place third cake layer over second cake layer; spread remaining frosting over top of cake. Allow cake to stand 5-10 minutes or until frosting is set.
  7. Attach open star tip to Easy Accent(R) Decorator; fill with remaining whipped topping. Chop pecans using Food Chopper. Place Swirl Stencil over top of cake. Sprinkle generously with powdered sugar; carefully remove stencil. Pipe a whipped topping border around top edge of cake; sprinkle border with pecans.
  8. Serve using Slice 'N Serve(R).

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

Nutrition

Per serving: Calories 490, Total Fat 22g, Saturated Fat 6g, Cholesterol 55mg, Carbohydrate 70g, Protein 4g, Sodium 490mg, Fiber less than 1g

Attribution

Recipe credit: Pampered Chef


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