New-Age Boston Cream Pie

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New-Age Boston Cream Pie

star rating (2) rate this recipe »
Published prior to 2008

We’ve updated this delicious old standby with a new twist: dulce de leche filling. The tender yellow cake is complimented by caramel-accented filling, with chocolate and caramel glaze on top. Delicious!

Cake
1 cup (Bakers' Special Sugar or granulated sugar
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1/4 teaspoon salt
1 teaspoon almond extract, or a few drops of bitter almond oil
1 teaspoon vanilla
3 tablespoons (1 1/4 ounces) vegetable oil
3 large eggs
1 1/2 cups (6 ounces) King Arthur Unbleached Cake Flour Blend
2 tablespoons (3/4 ounce) Instant ClearJel(r) (optional, for improved texture) or cornstarch
2 teaspoons baking powder
1/2 cup (4 ounces) milk

Filling
1 can (14 ounces, 1 1/4 cups) prepared dulce de leche
2 teaspoons dark rum (optional)
1 1/4 cups (10 ounces) milk or cream
1 package (3.4 ounces) instant vanilla pudding mix

Glaze
3 tablespoons (1 1/2 ounces) cream or milk
1/2 cup caramel (5 ounces, 14 to 16 individual caramels, unwrapped)
1/2 cup (3 ounces) semisweet or bittersweet chocolate (chips, or chopped)

Cake:Preheat the oven to 350°F. Lightly grease and flour a 9 x 2-inch round cake pan or a deep, 8 x 8 x 3-inch square pan.

In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, and then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel(r) and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.

Spoon the batter into the prepared pan(s). Bake for 38 to 45 minutes, until the edges have started to pull away from the sides of the pan. Remove the cake from the oven, and cool in the pan for 15 minutes before removing it and placing on a rack to cool completely.

Filling: Place the dulce de leche in a medium-sized bowl. Stir in the rum (if you’re using it) and the milk or cream, a bit at a time, whisking until the mixture is smooth before adding more milk. When all is added, mix in the instant pudding mix, beating well.

Slice the cake in half horizontally. Place one layer on a plate. Spoon the filling onto the cake, spreading it almost to the edges. Top with the remaining cake layer. Refrigerate while making the glaze.

Glaze: Melt the cream or milk, caramel and chocolate together over medium-low heat or in the microwave, stirring until smooth. Pour the glaze over the cake, letting some run over the edge. Refrigerate until ready to serve. Yield: 16 servings.

Nutrition information per serving (1 slice, 116g): 340 cal, 11g fat, 5g protein, 54g total carbohydrate, 41g sugar, 0g dietary fiber, 60mg cholesterol, 280mg sodium.

Reviews

1
  • star rating 09/18/2012
  • graciesgranmama from KAF Community
  • Wonderful recipe! My family loves this version so much I no longer make the regular version. Thank you KAF Test Kitchen Bakers!
  • star rating 01/29/2012
  • tobybowen from KAF Community
  • This was a lot of work, but it was wonderful! The caramel flavors were so rich but not sickly. Thanks, King Arthur!
1