Recipe for boston creme cake??

i love the donut boston creame at tim hortons....but how do u make the cake..plz respond back!Recipe for boston creme cake??
Preparation 45 minutes


Cooking 25 minutes


Ready In 180 minutes





Tim Hortons Copycat Recipe For


Boston Cream Cake





Ingredients


--- For Cake


3 large eggs large, separated


1 teaspoon vanilla extract


1/2 cup sugar


1 pinch salt


3/4 cup cake flour


--- For Filling


1/2 cup sugar


1/4 cup flour, all-purpose


1 1/2 cups milk


6 each egg yolks large


2 teaspoons vanilla extract


1 pinch salt


--- For Glaze


1/2 cup sugar


3 tablespoons corn syrup, light


2 tablespoons water


4 ounces chocolate (semi-sweet) semi-sweet, chopped coarsely





Directions


Preheat oven to 350 F.





Grease 9 inch round cake pan and line with waxed paper.





FOR CAKE: Beat together egg yolks and vanilla at medium speed until blended.





Beat in half of the sugar until very thick and pale.





Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form.





Gradually beat in remaining sugar until stiff, but not dry peaks form.





Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently.





Do not overmix. Pour batter in prepared pan.





Bake cake until top springs back when lightly pressed, about 25 min.





Loosen cake by running a metal spatula around sides of pan.





Invert cake onto wire rack.





Remove pan, leaving waxed paper on cake.





Turn cake right side up.





Cool completely on rack.





FOR FILLING: Mix together sugar and flour in saucepan.





Gradually whisk in milk, then egg yolks, vanilla and salt.





Bring to a boil over medium heat; boil for 1 min, whisking constantly.





Strain through a fine sieve into a bowl.





Press plastic wrap on the surface.





Chill for 30 min.





Using a serrated knife, cut cake horizontally in half.





Carefully remove waxed paper.





Place bottom layer on serving plate.





Spread evenly with filling.





Top with remaining cake layer.





FOR GLAZE: Bring sugar, corn syrup and water to a boil over low heat.





Stir constantly until sugar is dissolved.





Remove from heat.





Add chocolate; let stand for 1 minute.





Whisk until smooth.





Gradually pour glaze over cake, allowing it to drip down the sides.





Let stand until glaze sets.





Be sure to store this cream cake in the refrigerator.Recipe for boston creme cake??
This is the cupcake version of boston creme cake. I've made it before and they are very simple and very delicious.





Ahead of time, make a box of yellow cake cupcakes and allow them to cool completely.





1 1/4 cups cold milk


1 (3.4-ounce) box vanilla instant pudding


1 tablespoon pure vanilla extract


1 container of chocolate frosting





Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Take a butter knife and make X's in all of the centers of the cupcakes, going all the way to the bottom. Spoon pudding into a gallon-size plastic baggie and twist the bag until the pudding comes down to one of the corners. Cut the corner off of the baggie. Fill cupcakes with vanilla pudding filling by inserting the corner the baggie into each of the cupcakes and squeezing until you see it at the top, but dont let it spill out of the cupcake. Take the frosting and frost all of the cupcakes.





i hope you like this recipe as much as i do. good luck!
this is a really easy recipe for it..I made it before and its delicious anyway!!! I found it on the a recipe website tried it and loved it!





Ingredients:





1 box yellow cake mix


2 boxes (3 1/8 ounce) vanilla pudding mix, not instant





Chocolate Frosting Ingredients:





1/2 cup sugar


1 1/2 tablespoon cornstarch


3 tablespoons cocoa


1/2 cup water


2 tablespoons butter


1/2 teaspoon vanilla


1 dash salt





Make cake according to directions on box. Let cool. Split each layer to form 2 layers each, four total. Make pudding according to directions on box. Let cool until set. Divide into thirds.





Place one cake layer on cake plate. Top with 1/3 pudding. Cover with another cake layer and top with pudding. Repeat with third layer; top with pudding. Add fourth layer. Top this and rest of cake with chocolate frosting.





For Frosting:


Mix dry ingredients together. Add water. Cook over medium heat until mixture thickens. Remove from heat and add butter and vanilla. Add more water if needed to make frosting thin enough to pour over cake. Chill cake several hours before serving.
5 eggs


1 cup sugar


1/2 teaspoon salt


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


CUSTARD:


3/4 cup sugar


2 tablespoons cornstarch


1 1/2 cups milk


6 egg yolks, beaten


1 teaspoon vanilla extract


1/2 cup butter (no substitutes), softened


CHOCOLATE FROSTING:


2 tablespoons butter, softened


1 (1 ounce) square unsweetened baking chocolate, melted and cooled


1 cup confectioners' sugar


3 tablespoons whipping cream


1 teaspoon vanilla extract





In a mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored. Add vanilla; mix well. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.


For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely. In a mixing bowl, cream butter. Gradually beat in custard.


To assemble, split each cake into two horizontal layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. In a small mixing bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.
not helpful, but thanks for the 2 points ha