Boston Cream Pie
- Reviews 1
Ready In: 40 mins
Serves: 8
Yields: 1 Cake
Ingredients
Cake Layer
- 1⁄4 cup vegetable shortening
- 1 cup white sugar
- 1 egg
- 1 3⁄4 cups all-purpose white flour
- 4 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Cream Filling
- 2 tablespoons all-purpose white flour
- 2 teaspoons all-purpose white flour
- 6 tablespoons white sugar
- 1 egg
- 1⁄2 cup milk
- 1 pinch salt
- 1⁄2 teaspoon vanilla extract
- chocolate frosting
Directions
- Preheat the oven to 350 degrees F.
- Grease and flour two 8-inch round cake pans.
- Cream the shortening with the 1 cup sugar.
- Add 1 egg and beat until blended.
- Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt.
- Add to the creamed mixture alternately with the milk.
- Stir in the vanilla. Divide the batter between the cake tins.
- Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling, combine the flour with the sugar in a small saucepan.
- Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick.
- Stir in the vanilla. Chill in the refrigerator.
- Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling, combine the flour with the sugar in a small saucepan.
- To assemble, spread the filling between the cooled cake layers and top with the frosting.
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