Making a Boston Cream Angel Food Cake with Deanna Fleming
LITTLE ROCK, Ark. (KTHV) -- Pumpkin or pecan pie, sweet potato casserole, we all know them. So how about showing up to family Thanksgiving with something a little different this year?
Deanna Fleming joined THV11 This Morning to show us how to make a Boston Cream Angel Food Cake!
-1 large box instant vanilla pudding mix
-3 cups cold milk
-1 store-bought angel food cake or make your own
-3/4 cup heavy cream
-1 1/2 cups semisweet chocolate chips
-Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
-Slice angel food cake in half lengthwise and spread a thick layer of pudding on top of the bottom half (you'll have about 1/4 of the batch of pudding left, depending on the size of your cake). Top with angel food cake top.
-Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 5 minutes, then whisk until smooth and no clumps remain.
-Pour ganache over angel food cake until top layer is covered.
-Let cake set for 10 minutes before slicing.