Boston Cream Angel Cake -- The Quiet Birthday She Asked For

Josie turned 14 Monday. She did not want a big celebration. Small family dinner. Sheet cake. She was gentle about it. She sensed Gayle's weakness.

Drove Wednesday, short.

Gayle had a recovery week. Stable. Quiet.

Sunday: pot roast. Gayle ate a small plate.

When Josie said she just wanted sheet cake and a small family dinner, I wanted to honor that — nothing overdone, nothing showy. Gayle was having a recovery week and the whole house had that quiet, careful energy, so this Boston Cream Angel Cake felt exactly right: it’s light and tender, a little special without being fussy. It was the kind of cake you make when you want someone to feel seen without making a production of it.

Boston Cream Angel Cake

Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min | Servings: 12

Ingredients

• 1 package (16 oz) angel food cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1 cup frozen whipped topping, thawed
• 1/2 cup semi-sweet chocolate chips
• 3 tablespoons butter
• 3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Bake the cake. Prepare and bake angel food cake according to package directions in a 9x13-inch pan. Allow to cool completely, about 1 hour.
2. Make the filling. Whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened. Gently fold in the whipped topping until smooth and combined.
3. Fill the cake. Using a long serrated knife, slice the cooled cake horizontally into two layers. Spread the vanilla cream filling evenly over the bottom layer, then replace the top layer.
4. Make the chocolate glaze. In a small saucepan over low heat, melt the chocolate chips and butter together with the heavy cream, stirring constantly. Remove from heat and stir in vanilla extract. Let cool for 5 minutes.
5. Glaze and set. Pour the chocolate glaze over the top of the assembled cake, spreading to the edges with a spatula. Refrigerate for at least 30 minutes before slicing to allow the glaze to set.
6. Serve. Slice into 12 pieces and serve chilled. Store any leftovers covered in the refrigerator.

Nutrition (per serving)

Calories: 290 | Protein: 5g | Fat: 9g | Carbs: 47g | Fiber: 1g | Sodium: 380mg