Both my grandmothers were good cooks, but I only got to enjoy one for a few years of my life. I guess that was one of the reasons I enjoyed making the trip to “Grandmother’s house” when we could. The other one… all the treats that were there! I never was sure if she cooked them because she knew we were coming to visit, or if she just had a sweet tooth herself! Either way, they were always enjoyed by all.
Boston Cream Cake was one of her favorites to cook and to eat. Cupcakes just simply made it easier to grab one and run outside! Later in life she was able to make them a little easier with the invent of “instant” pudding!
1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream
(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
1.Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache.
I am making it as a whole cake like my grandmother did, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache.
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Keep in refrigerator until ready to serve.
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