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Full Online Book HomeLearning KitchenPies - Chocolate - New-age Boston Cream Pie
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Pies - Chocolate -  New-age Boston Cream Pie Post by :powerego Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2846

Click below to download : Pies - Chocolate - New-age Boston Cream Pie (Format : PDF)

Pies - Chocolate - New-age Boston Cream Pie

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

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

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

Cake: 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.

Lightly grease and flour a 9 x 2-inch round cake pan or a deep, 8 x 8 x 3-inch square pan. Spoon the batter into the pan. Bake the cake in a preheated 350°F oven for 38 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pan.

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.
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24 Nutter Butter Peanut Butter Sandwich Cookies, divided 1/4 cup margarine or butter, melted 24 large marshmallows 1/2 cup milk 1/2 cup semisweet chocolate chips 1 1/2 cups heavy cream, whipped, divided Planters Unsalted Cocktail Peanuts, chopped Coarsely chop 8 cookies; set aside. Finely crush 16 cookies. Combine cookie crumbs and margarine or butter; press onto bottom and side of 9-inch pie plate. Chill. In 2-quart saucepan, over low heat, stir marshmallows, milk and chocolate chips until melted and smooth. Remove from heat; cool completely. Gently fold 1 1/2 cups whipped cream and chopped cookie pieces into marshmallow mixture.

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1 large Nestles Crunch® candy bar1 (12 ounce) Cool Whip®1 graham cracker crustBreak candy bars into pieces. Melt in microwave, stir. Stir in Cool Whip, mixing well. Spoon into crust. Freeze at least 2 hours before serving.