Easy Boston Cream Cake
If ever there was a recipe so easy and yet so dang good, this would be it. The ratio of deliciousness to easiness is not to be taken lightly. Because it’s really serious stuff. Or maybe it is to be taken only lightly. Whatever floats your boat. This cake is one of those desserts that you literally grab pre-made elements, throw together in no time flat, place onto a platter, drizzle with tons of chocolate and call it a day.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Topping | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces, weight FOR THE CHOCOLATE GANACHE TOPPING:
- ½ cups Semi Sweet Chocolate Chips Or Chunks
- 1 package Heavy Whipping Cream
- 1-¼ cup FOR THE CREAM FILLING:
- ½ cups (3.4 Oz. Size) Vanilla Flavored Instant Pudding Mix
- 1-½ teaspoon Cold Whole Milk
- 1 whole Cold Heavy Whipping Cream