Boston Sour Cream Cake Recipe 455

Steps:

• Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Steps:

• Grease and lightly flour two baking pans. I used two deep about 7″ diameter cake pans {got them at WalMart in the crafts department-wedding stuff}, then sliced each baked cake into three layers. Put chocolate pieces in a large bowl. In a small pot on medium high heat, bring cream to a slow boil. Pour over chocolate and whisk and stir until all is blended, mixed, and there is a 'glossy' shine to to it. Cool a little before drizzling (I used a glass measuring cup w/a 'spout' of sorts.) over the top/sides of the refrigerated/cooled cake. Ganache gets thicker as it cools and sits. Microwave a few seconds to make it more pourable. Cream Filling: Combine in a heavy saucepan the milk, cornstarch and sugar and whisk together well over medium heat. Continue cooking until the edges begin to bubble; the mixture will be thickening. Cook for about 5-7 minutes whisking so as not to burn. Remove from heat. Set aside. In another medium-sized bowl combine the beaten eggs, vanilla and brandy. Drizzle in 2 tablespoons of the cream mixture and blend. Drizzle slowly the remaining warm cream mixture and blend well. Place a piece of plastic wrap over the bowl patting the wrap down directly on the cream pudding. Refrigerate at least an hour or more to chill. Cake: In a large mixing bowl, blend well the butter and sugar into a fluffy mixture. Add the eggs beating in with a hand mixer for about 2 minutes on medium low. Combine the flour, salt and baking powder in another bowl and blend. Add 1/3 to the butter/egg mixture and blend. Add another 1/3 of the dry ingredients, the vanilla and half of the milk , sour cream and blend well. Add the remaining dry ingredients and milk and blend into a thick fluffy batter. Remove and let cool. With a serrated knife, slice the cakes. Layer cake and put equal amounts of the cream pudding between the first three layers. Top with the 4th piece of cake. Ice the sides of the cake with the packaged chocolate icing. Drizzle the top/sides with chocolate ganache. Refrigerate a few hours before serving. Pour the batter into greased and flour dusted baking pans. (If there's extra batter, make some cupcakes!) Bake in a preheated 350 oven about 35-45 minutes or until a toothpick comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray.
• Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten.
• While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely.
• While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted.
• Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.

Steps:

• Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
• Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
• Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
• Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
• Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
• To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
• To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.