I found this recipe to be quick and keeps the cake from getting too sweet. It sets soft but solid and there is no danger of it leaking throught your icing if using a proper dam.
If you want it sweeter use milk chocolate
Add 1 tsp. peppermint for chocolate mint filling.
- 1 box 6 serving Jello cooked chocolate pudding
- 1 8 oz. pkg, dark chololate cut in small pieces
- 2 cups whole milk or cream(if you want the usual really soft consistency use the 3 cups of milk required on the box.
- 1/2 tsp cinnamon
Follow box directions adding the chocolate and cinnamon when heating the milk and pudding. Cool with saran pushed down on the top to stop a skin from forming.
Use your imasgination, you can use any Jello cooked pudding this way. Caramel with caramel chips? Banana wuth real crushed bananas? and on…
This sounds supper delicious....... since it is made with milk .....does the cake have to be refrigerated? how long will it be safe to keep the cake at room temp/ I am very new at this...... Thanks for any help.....
I would refridgerate a cake with this filling since it is made with milk. If you are making it ahead of time, be sure to leave off any decorations that don't need to be exposed to the moist environment of a fridge (like gumpaste)
You could try using evaporated milk. This way it would be safe to be left out. That is just a thought.
Evaporated milk, (not condensed) is sterile only as long as it is in the can. When left out, is is subject to the same conditions as regular milk. Condensed milk is a different story as the high sugar content helps deter spoilage.
I always store my cakes in the fridge when filled with anything containing fresh fruit, milk or cream. If you want it served at room temp just take it out an hour before serving, necessary if you use a ganache icing.
Login To Leave A Comment