Boston Creme Trifle
Cuisine: American
Author: Kitchens
  • 1 (20 ounce) package yellow cake mix with pudding
  • 1 Cup water
  • 1/3 Cup oil
  • 3 eggs
  • 1/2 Cup flour
  • 1 Cup sugar
  • 1/4 teaspoon salt
  • 2 1/2 Cups milk
  • 2 eggs
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 2 Cups whipping cream
  • 1/2 Cup powdered sugar
  • 1/4 Cup unsweetened cocoa
  1. Heat oven to 350 degrees F.
  2. Grease and lightly flour 15x10x1-inch baking pan.
  3. In large bowl, blend all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pan.
  4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert onto wire rack. Cool completely. Cut into 24 squares.
  5. Meanwhile, lightly spoon flour into measuring cup; level off.
  6. In medium saucepan combine flour, sugar and salt; mix well. Gradually stir in milk until smooth. Cook over medium heat; stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly, remove from heat.
  7. In small bowl, beat eggs; stir 1/4 cup hot mixture into eggs.
  8. Gradually stir egg into hot mixture into eggs mixture. Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in butter and vanilla. Place plastic wrap directly on custard; refrigerate.
  9. In large bowl, combine all topping ingredients; beat until stiff peaks form.
  10. To assemble trifle, place 8 cake squares in bottom of deep glass bowl, breaking pieces if necessary to distribute evenly. Spoon 1/3 of custard over cake pieces. Spread 1/3 of topping over custard layer. Repeat, making 3 layers, piping or spooning on last layer of topping. Garnish with shaved chocolate or chocolate curls, if desired. Store in refrigerator.
  11. Above 3500 feet; Add 1/3 cup flour to dry cake mix; increase water 1 cup plus 2 tablespoons. Bake as directed.
  12. Can be made several hours in advance and stored in the refrigerator.
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