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Strawberry Chocolate Chunk Cookies

Strawberry Chocolate Chunk Cookies

These strawberry chocolate chunk cookies are thick, crispy on the outside, and soft and chewy on the inside.

Valentine’s Chocolate Popcorn

Valentine’s Chocolate Popcorn

Salted popcorn coated in milk chocolate and topped with Valentine’s M&Ms. Valentine’s Chocolate Popcorn is an easy and delicious treat!

Boston Cream Pie Sheet Cake

Boston Cream Pie Sheet Cake

My untraditional, small sheet cake take on the classic Boston Cream Pie. A light and airy vanilla sponge cake topped with vanilla pudding and rich chocolate ganache.

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Notes

  • Although this cake is traditionally made with pastry cream, the vanilla pudding is much quicker to make and still so good!
  • This recipe makes an 8″x8″ sheet cake, which can be sliced into 9 large slices or 16 small slices. Be sure that your 8″x8″ metal cake pan is at least 2.5″ deep.
  • The cake is served cold, and tastes best when chilled overnight, but can be enjoyed after chilling for only 2 hours.
Boston Cream Pie Sheet Cake

Boston Cream Pie Sheet Cake

Recipe by Abbey
3 from 1 vote
Servings

16

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Vanilla Sponge Cake
  • 3 3 eggs

  • 1 1/3 cups 1 1/3 sugar

  • 1 1/3 cups 1 1/3 flour

  • 2 teaspoons 2 baking powder

  • 1/4 teaspoon 1/4 salt

  • 2/3 cup 2/3 whole milk

  • 1/2 cup 1/2 butter, cubed

  • 2 teaspoons 2 vanilla

  • Vanilla Pudding
  • 3.4 oz 3.4 box vanilla pudding mix

  • 2 cups 2 cold whole milk

  • Chocolate Ganache
  • 1/4 cup 1/4 heavy cream

  • 1/2 cup 1/2 semi-sweet chocolate chips

Directions

  • Vanilla Sponge Cake
  • Preheat the oven to 350°F. Coat an 8″x8″ metal cake pan that is at least 2.5″ deep with butter or baking spray and flour it.
  • In a stand mixer with a whisk attachment, add the eggs and sugar. Beat on medium/high speed until lighter in color and thick- about 5 minutes.
  • In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add in the dry ingredients and mix until fully combined.
  • Add the milk and butter to a microwave-safe bowl and microwave in 30-second increments until the butter is melted. With the mixer on low speed, add in the milk and butter mixture slowly. Add in the vanilla and mix until well combined.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let cool for a few minutes, and then carefully flip the cake out onto a wire rack to cool completely.
  • Vanilla Pudding
  • While the cake is cake is cooling, prepare the vanilla pudding. Using a mixer with a whisk attachment, beat the pudding mix with the cold milk until thickened. Place in the refrigerator for about 15 minutes to continue to set.
  • Once the cake is completely cooled, carefully transfer it to the plate you plan to serve it on. Spread the vanilla pudding evenly over the cake. Place the cake in the refrigerator while preparing the ganache.
  • Chocolate Ganache
  • Place the milk in a microwave-safe bowl and heat until steaming, about 30 seconds. Add in the chocolate chips, making sure they are fully covered by the milk, and allow to sit for about 1 minute. Mix with a spoon until well combined and smooth. Allow to cool for 5 minutes.
  • Cover the cake with the chocolate ganache and allow it to drip off the sides if desired. Allow to chill in the refrigerator for at least 2 hours, but preferably overnight.

Notes

  • Store covered in the refrigerator for up to 5 days.
Peanut Brittle

Peanut Brittle

Peanut brittle is a popular candy that combines the rich flavors of roasted peanuts and caramelized sugar. It’s addicting to snack on and also great to give as a gift! Notes