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The Giant Boston Cream Cake

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The Giant Boston Cream Cake  

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

Preheat oven to 350°F and grease/line 2 9-inch cake pans. In a large bowl, sift together all dry ingredients. Make a well in center and mix in all remaining ingredients except for the coffee. Lastly, add the coffee and mix to combine. Pour into pans and bake for 35-40 minutes or until a tester comes out clean. Turn out onto a rack and cool before icing.

“Cream” filling:
1 tin condensed milk
2 teaspoons vanilla extract

Empty the condensed milk into a saucepan and heat over medium heat while stirring continuously. After about 15 minutes, it will be thickened but not browned – look for a consistency that’s just a bit less thick than frosting. Allow it to cool before spreading it between the 2 cake layers. I used almost all of it.

40mL butter
60mL cocoa powder
1 cup icing sugar
30mL milk
1 teaspoon vanilla extract

Whisk butter and cocoa powder together very thoroughly until perfectly smooth. Add icing sugar, milk, and vanilla and mix until smooth and perfectly combined.
Spread it over the top of the cake, and enjoy!
Made for a happy birthday cake for my hubby – barely anything came home from his work for us to try. It was delicious.

Source: Corlea Smit – combination of multiple online recipes

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