Boston Cream Cake

Why hello there.  I wish I had some good reason why I neglected my poor blog here, but I don’t have one.  And though I can’t say that I was doing anything super exciting this summer, I can say that I’ve done quite a bit of baking.   

I recently made this Boston Cream Cake. It was a birthday cake for someone very dear to me. The birthday girl is crazy about Boston cream donuts, and that became the inspiration for the cake.  I found a few websites that gave me ideas.

I ended up using:

1 yellow cake mix (18 oz)

1 tsp lemon extract

1 box instant vanilla pudding (3 oz)

Chocolate glaze (in the baking aisle, next to the frostings)

I made the cake mix according to the instructions, but I added 1 tsp lemon extract. I baked the cake in 2 round cake pans. Once the cakes cooled, I assembled everything, spreading the pudding in the middle and the glaze on the top. In the looks department, I think it was pretty close in resembling the donut.

But, for some reason, I thought that the cake wasn’t quite right. It tasted too sweet to me.

After reflecting on it later, I told the birthday girl the next day, “It won’t hurt my feelings if you throw out the leftovers. I think it was just too sweet.”

She said, “Are you kidding? I already ate the leftover piece as a midnight snack.”

I call that a birthday success.