Boston Cream Pie Trifle

My brothers birthday was Jan 2nd but we were out of town oh yeah and he lives out of state ;) but he came for a visit! He loves Boston Cream Pie it is one of his all time favorite desserts so I knew I needed to make it for his birthday dinner we were doing for him. I saw this recipe

  http://www.chef-in-training.com/2014/07/boston-cream-pie-trifle/ 

and I knew this would be perfect for him same thing he loves just in a different form. 

It was super easy to make and it tastes Delicious!!! I will be making this again for sure!

Ingredients:

1 box of Yellow Cake mix and the ingredients it calls for!

Cream Filling Ingredients:

1 cup of Sugar

1/2 cup plus 2 Tbsp of Corn Starch

3 cups of Whole Milk

9 Egg Yolks

2 Tsp of Vanilla

1 cup of Heavy Whipping Cream Whipped

Chocolate Ganache Ingredients:

2 cups of Semi Sweet Chocolate Chips

3/4 cup Heavy Whipping Cream

Directions:

1. Make the Cake as package directs. Pour batter into a sprayed cookie sheet I used my sheet cake pan which worked perfect! Bake on 350 degrees for 16-20 minutes or until the cake springs back when you touch it. Set aside to cool and make your cream filling.

Cream Filling Directions:

1. Separate egg yolks in a small bowl. In a large saucepan over medium heat, whisk together sugar, cornstarch and milk. Stir constantly until the mixture begins to thicken, it usually will take about 5-7 minutes. Temper eggs with 1/2 cup of milk mixture. Slowly add the egg mixture back into the saucepan, stirring rapidly as you do. Cook for an additional minute. Remove from hear and stir in the vanilla. Transfer to a bowl and cool completely in the refrigerator for 2-3 hrs. Once cooled, gently fold in the whipped cream and return to the refrigerator while you do the next two steps.

You can now cut your cake into bite sized cubes and set aside.

Chocolate Ganache Directions:

1. In a microwave safe bowl melt the chocolate chips and heavy cream. Stir and set aside.

Assembly Directions:

1.Place 1/3 of the cake cubes in the bottom of a trifle bowl.

2.Spoon 1/3 of the pastry cream over the cake cubes.

3.Carefully drizzle 1/3 of the chocolate ganache over the pastry cream.

4. Repeat for two more layers.

5. Refrigerate for at least 1 hr before serving!

Serenitys Pink Bundt Cake



January 14th is my Serenity's Birthday. She turned 4! We were staying at a hotel the night before her birthday so I wanted to bring something with us for her as a pre birthday treat. So here it is her pre birthday cake :) Her favorite color is Pink so I knew it had to have a lot of Pink. She also loves loves loves Chocolate so we had to have some chocolate! This was a spur of the moment thought for me late Saturday night so I had to use what was on hand and what wouldn't take a lot of time. I did use a box cake mix and did nothing to it oooo noooo....but really it tasted just fine. If you want of course you can use a home made cake recipe. I used French Vanilla Cake mix and mixed in about 10 big drops of Pink food coloring cooked as directed. I let it cool over night and first thing in the morning right before we had to leave I just threw on chocolate icing from a tub oooo noo again but again it was fine :) I poured pink sprinkles on right after i was done frosting the cake and it was all done!! Super easy yet Serenity thought mommy did soooo much work on it and she just loved it.