Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Boston Cream Cake Recipe
    Lost? Site Map

    Boston Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    That is Dr House to you's Note:

    I have this thing about Boston Cream anything... From Veggie Life.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Filling

    Glaze

    Directions:

    1. 1
      The milk and the potato need to be at room temperature.
    2. 2
      Cake: Preheat oven to 350°F Spray and flour an 8 inch round pan.
    3. 3
      Sift flour, baking powder and salt together.
    4. 4
      Cream Potato and margarine. Add the sugar and beat until fully blended and mix is fluffy.
    5. 5
      Add the Vanilla and lemon to the sugar mix and continue to beat.
    6. 6
      Slowly add soy milk, beating until fully blended. Then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
    7. 7
      Pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
    8. 8
      Remove from oven and let cool in the pan for 20 minutes.
    9. 9
      Remove from pan and let cool on a rack for at least 1 hour.
    10. 10
      filling:.
    11. 11
      In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water Wash down sides of blender while doing so and then blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.
    12. 12
      Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes.
    13. 13
      Remove from heat then stir in oil and vanilla. Allow to cool, stir occasionally. At room temperature, cover and refrigerate until chilled, at least 1 hour.
    14. 14
      To make glaze:.
    15. 15
      In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.
    16. 16
      To assemble cake:.
    17. 17
      Split cake into layers. Place bottom on plate and spread filling on. Top with second layer. Spread glaze over top layer. Don't worry if it drips.
    18. 18
      Refrigerate until served.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Boston Cream Cake

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 205.3
     
    Calories from Fat 48
    23%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 203.6 mg
    8%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 0.9 g
    3%
    Sugars 26.8 g
    107%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    white potato puree

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites