Pampered Chef Boston Cream Pie using Flan Pan Recipe?
I used to have a great simple recipe from Pampered Chef for a Boston Cream Pie using yellow cake mix and the Pampered Chef flan pans, but I've lost it and can't seem to find the same recipe on the web anywhere....does anyone have it?
1 package (18.25 ounces) yellow cake mix (plus ingredients to make cake)
1/2 cup milk
1 package (3.4 ounces) vanilla instant pudding and pie filling
2 cups thawed, frozen whipped topping, divided
1 container (16 ounces) prepared creamy chocolate frosting, divided
2 tablespoons pecan halves, chopped
Powdered sugar
Preheat oven to 325°F. Grease and flour three Nonstick Cake Pans.
Prepare cake mix according to package directions; divide batter equally
among pans. Bake 25-30 minutes or until Cake Tester inserted in center
comes out clean. Remove from oven to Stackable Cooling Rack; cool 5
minutes. Remove cakes from pans; cool completely.
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.
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.
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. Serve using Slice 'N Serve(R).
This is an authentic pampered chef recipe, but the website below has plenty more.
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