NOTE: This tried and true classic is still as popular as ever, so full of goodness, it is hard to stop at one piece. The homemade custard filling sends this cake/pie over the top. The Parker House Hotel in Boston, claimed this creation in the year 1856.
Ingredients:
- Butter
- Flour
- 5 egg whites
- 2 tablespoons sugar
- 1 Betty Crocker Super Moist yellow cake mix
- 1 package (3.9-ounce) vanilla instant pudding mix
- ½ mild olive oil
- ½ water
- 1 cup sour cream
- 1 teaspoon pure vanilla
- 1 teaspoon butter extract
- Homemade Custard Pudding
- 2/3 cup sugar
- ½ teaspoon salt
- 2 ½ tablespoons cornstarch
- 1 tablespoon flour
- 2 ¼ cups whole milk
- 3 egg yolks, beaten fluffy
- 1 tablespoon vanilla
- 1 tablespoon butter
- Chocolate Ganache
- 1/2 cup heavy whipping cream
- 12 ounces semisweet chocolate chips
Cuisine: Italian
Yield: 12 Slices
Rating: 
(1 votes, average: 1.00 out of 5)
Loading...
(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Preheat oven to 350-degrees. Butter and flour two 9-inch cake pans; set aside. Beat the egg whites in a large bowl with hand mixer, adding the sugar a little at a time, until the whites are peaked and stiff; set aside.
- Place the cake mix and pudding mix into an electric mixer, or continue to use hand mixer; blend on low speed to combine mixes. Add the olive oil, water sour cream, vanilla and butter extracts; beat on low to combine, then on medium until smooth. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Beat for another minute; remove bowl. Fold the beaten egg whites into the cake batter with a sweeping motion, from bottom to top and over again, until the egg whites can no longer be seen.
- Divide the batter between the two prepared cake pans. Bake for 30 minutes, or until a tooth pick inserted comes out clean. Remove cakes onto wire racks to cool. After 15 minutes, remove cakes from pans onto wire racks. Prepare filling and ganache.
- Mix sugar, salt, cornstarch, and flour in a 3-quart saucepan. Add 3 beaten egg yolks to the milk, and stir well until fully incorporated. Stir in milk/egg mixture into the dry ingredients slowly and cook over medium heat stirring constantly, using a slotted plastic spatula. Cook until mixture thickens and begins to boil. Boil gently for 1 minute, scraping bottom of pan to avoid burning.
- Remove from heat. Add the vanilla and butter and stir well until butter disappears. Cool pudding until ready to use. Place a sheet of film over the custard to avoid a hard crust forming over the top.
- Place the heavy cream into a small saucepan and heat to just before boiling.
- Place the chocolate chips into a bowl and pour the hot cream over the chips. Let stand for 3 minutes. Gently stir the chips and cream for about 1 minute, until the ganache forms into a smooth creamy sauce.
