We are a big baking kind of family. We bake for everything… birthdays, holidays, awards, etc. I also try and make something for our Friday Family Movie Nights – sometimes cupcakes, sometimes brownies. This week I went shopping for something new… Cool Whip Frosting. Cool Whip makes Frosting? I know… crazy, right? You can see my shop here on Google+. This has been kind of a stressful week for all of us so I thought we could all use something special… a treat just to relieve the everyday stuff that brings us down. The kids have been off school for Fall Break this week, I’ve been redecorating my bedroom and Temera and David are coming down with some kind of nasty sickness that will most likely permeate the entire family. Ugh!
WE NEED CAKE!
I decided to make some good old-fashioned comfort food. I’ve always loved Boston Cream Pie (which is more of a cake than a pie) so I decided I’d do my own version and turn it into a layer cake.
Yes, it really DOES taste as good as it looks. And it’s so easy to make you’ll want to run to Walmart and buy some Cool Whip Frosting tonight!
1 cup white sugar
1/2 cup butter
2 tsps. vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsps. baking powder
1/2 cup milk
Instant Vanilla Pudding
2 cups milk
Preheat oven to 350 degrees and grease and flour 2 round cake pans.
In a mixer, blend together the butter and sugar. Beat in eggs, one at a time, and stir in the vanilla. Mix the flour and baking powder together and then add it to the wet mixture. When mixed well, add the milk until batter is creamy. Pour into the two cake pans – you will have a thin layer in each. Bake for 20 minutes.
I made two batches of the batter and ended up with 4 very thin cake layers. You can always make 2 larger ones and cut them in half, but I’m not great at doing that so making 4 worked for me.
Mix the instant pudding according to the directions and let sit in the refrigerator until hardened up a bit.
When the cakes are completely cool, lay one on a plate and spread a layer of pudding over it.
Then add another cake layer and more pudding. You know the drill… keep going until the entire 4 layers are completed.
The top layer gets the frosting. Now the trick with the Cool Whip Frosting is to keep it in the freezer until the day you are going to bake. Take it out about 4 hours before you’ll use it so it can get all soft and creamy. And boy does it every get all soft and creamy! I dare you to NOT take a spoonful and just savor it.
We couldn’t even wait until after dinner to dig into this baby!
Pretty sure the entire cake will be devoured by morning.
I think it’s safe to say I am loving the new Cool Whip Frosting in chocolate… now to try the vanilla. And I STILL need to find a store that sells the cream cheese so I can make that carrot cake I’ve been promising Amanda.
Learn more about Kraft Recipes at http://instoresnow.walmart.com/Kraft.aspx#/recipes/all
Follow Cool Whip on Facebook https://www.facebook.com/coolwhip
I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric All opinions are my own.