Boston Cream Pie Poke Cake December 3, 2018
Here is the dessert I made for my birthday this year.
It is my own recipe for a Boston Cream Pie Poke Cake.
I have always loved Boston Cream Pie, but when I began eating gluten-free, I couldn’t find any place that served this wonderful pie in a gluten-free form.
I don’t remember when, but an idea came to me how to make this cake and I have wanted to try it for a while. I love to bake new recipes for my birthday dessert and this recipe did not disappoint.
The result for this poke cake was…a ten! Everyone loved it!
You can make your yellow cake, vanilla pudding and chocolate frosting from scratch, but I am all about the shortcuts in this recipe!
Lewissisters Boston Cream Pie Poke Cake
1 package yellow cake mix, gluten-free or regular
1 small box instant vanilla pudding
1 tub chocolate frosting
A wooden spoon, for making holes in the cake
1. Make cake according to package directions.
2. Make pudding according to package directions.
3. When cake is cooled, poke holes all over the top of the cake with the wooden spoon.
4. Pour vanilla pudding all over the top of the cake, be sure to get the pudding inside the holes. Tapping the pan on the counter helps. Let the cake sit in the refrigerator overnight to set.
5. Frost with chocolate frosting and decorate with sprinkles or other toppings. Serve!
6. Store cake in the refrigerator.
Cream Cheese Chocolate Surprise! July 13, 2018
I have a wonderful cake or cupcake recipe for you! You are going to love it!
I like making cakes because they are easier for me. When I make cupcakes, I get my fingers, the cupcake liners and cupcake tins a mess because I use my fingers to feel where everything is when I’m pouring the batter…And most of the time, I don’t want to deal with all of that. Two weeks ago, I asked our Auntie Deb if I could turn this cupcake recipe into a cake and she said yes. I tried, and it worked! 😊
This recipe comes from my friend and high school aid Vicki. Vicki would come to the school and help me with things such as: keeping up my technology and braille skills, reading things that were not accessible to me, etc. One time, I mentioned to Vicki that I love to cook and bake…she offered to braille me some recipes and this was one of them.
Thanks for the recipe Vicki!! 😊
Cream Cheese Chocolate Surprise Cupcakes
1 milk chocolate cake mix (regular or gluten free)
1 8-ounce package cream cheese
1/3 cup sugar
Dash of salt
Small package of chocolate chips (3/4 cup)
Mix cream cheese, sugar, egg and salt. Stir in chocolate chips.
Mix cake mix according to directions on the box.
(For cupcakes) Fill cups half full and drop 1 to 2 teaspoons of cream cheese mixture in middle.
Bake at 350 degrees for 15 minutes.
(For cake) Fill cake pan completely full of cake batter. Drop spoonful’s of cream cheese mixture on top of the batter; swirl or marble it with a knife.
Bake for 20 to 22 minutes or until a cake tester inserted in the cake comes out clean.
Frost with white frosting.
Gluten Free Pound Cake May 21, 2017
Last Friday, 19 May 2017 marked the fifth year of the blog. I can’t believe it! Thank you for sticking with us; since we do not post regularly, it’s so nice to see you come back and share/like our posts.
Last month, I announced my upcoming novel; it is still in the final stages so here is a peak at what it’s about.
“When a doctor and nurse are kidnapped during an Ebola epidemic in Liberia, more than their well-being will be threatened when their past and secrets must come out.”
Keep an eye on my Facebook page for more upcoming information about the book. The page is: http://www.facebook.com/AuthorMacyLewis.
The recipe for this month is from my friend Mikelle, it is a delicious and easy pound cake! I made it for Mother’s Day dessert and served it with strawberries and whipped cream. It was delicious! I omitted the almond extract because my niece has a nut allergy and added a little more vanilla extract; making the cake gluten free is very easy.
I hope you give this cake a try!
Pound Cake Recipe
3 c. Sugar
1 Tsp. almond extract
1/2 Tsp vanilla
1/2 Tsp baking soda
3 c. flour (gluten free)
1 c. Sour cream
Mix everything in a large bowl.
Bake at 350 for one hour in a greased bunt pan 🙂
You can also cut up strawberries and put whipping cream and strawberries on top!
Only let the cake cool in the pan for 5 to 10 minutes, or it may not come out very easily.
Luau Cake September 1, 2016
Hi!This month’s recipe is the cake we made for my niece’s birthday party last month. The theme of her party was luau, so my sister wanted to make a festive two layer cake (using four cakes in all) and keep the flavors really simple. To go along with the cake we had mixed fruit, a veggie tray and some chips. Our family enjoyed chatting with each other and watching my niece have fun with her new gifts; as well as, playing with her siblings and cousins.
This is our own recipe. We hope you like this colorful cake; have fun creating your own version!
Lewissisters Luau Cake!
1 yellow or white cake mix (regular or gluten free)
1 chocolate cake mix (regular or gluten free)
1 small box of chocolate pudding
1 small box of lemon pudding
Butter cream Frosting: (double the recipe for this cake)
1 stick butter, room temperature
1 tsp vanilla extract
2 cups powdered sugar
2 Tbsps milk, or more if needed
Food coloring, if desired
Directions for the cakes and puddings:
1. Grease a round 9 inch cake pan for the bottom cake and an 8 inch cake pan, trimming sides of the cake, (or a smaller cake pan) for the top cake.
2. Split your cake batters in half so you will have two chocolate and two white/yellow cakes.
3. Make the chocolate and white/yellow cake mixes according to the instructions on the boxes. Once the cakes are done baking, let them cool to room temperature.
4. In separate bowls, make the chocolate and lemon puddings according to the instructions on the boxes and set aside to thicken, about five minutes.
Butter cream Frosting:
1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is light and fluffy.
2. Add the vanilla extract; then slowly add the powdered sugar, with the mixer on low speed.
3. Add the milk and mix; followed by food coloring, if desired.
4. Then, mix the heck out of the frosting until it is the consistency and color you would like it to be. (If it is too runny, add more powdered sugar, if it is too thick, add more milk).
Assembling the cake:
1. On a serving plate, put one layer of the bigger cake down. (We used chocolate cake for the bottom layer).
2. Spread the chocolate pudding on top of the cake.
3. Add the second chocolate cake on top of the pudding.
4. Frost with a thin layer of frosting (a crumb coat) whatever color you would like. (We used yellow) and let it sit for a few minutes to set. When it has firmed up, finish spreading the remainder of the frosting all over the top and sides of the cake, so it is completely covered.
5. Put the first layer of the second smaller cake on top of the fully frosted bottom cake. (White cake)
6. Spread lemon pudding on top of the cake.
7. Put the final white cake on top of the pudding.
8. Put a crumb coating of frosting on top of this cake only, we used pink. And allow the cake to rest for a few minutes to set.
9. Frost the entire second cake with the remaining frosting and allow it to rest once more.
10. Decorate the cake however you want and enjoy!
11. For storage, keep the cake in the refrigerator. You may have leftover pudding which is delicious by itself or topped with whipped cream.