Boston Cream Pie
Ready In: 1 hr 10 mins
Yields: 1 cake
Ingredients
For cake
- 1 cup flour
- 3⁄4 cup sugar
- 1⁄3 cup milk
- 6 tablespoons butter or 6 tablespoons margarine, softened
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 eggs
For custard filling
- 2 cups milk
- 1⁄4 cup sugar
- 3 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla
For chocolate glaze
- 2 ounces bakers semisweet chocolate
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup confectioners' sugar
- 1 -3 tablespoon milk
Directions
- To make cake (if you want to buy a pre-made a 9-inch yellow round cake, you can omit steps 1-6) Preheat oven to 375-degrees F.
- Grease and flour a 9-inch round cake pan.
- Mix all ingredients (flour-eggs) at low speed until combined, then mix at high speed for 2 minutes at high speed.
- Pour in pan.
- Bake for 25 minutes or until done.
- Cool on rack for at 10 minutes before removing from pan.
- Let cool while making custard filling and chocolate glaze.
- To make filling: Stir all filling ingredients except vanilla (milk-egg yolks) in a 2-quart saucepan over medium-low heat.
- Cook until filling thickens and boils (20 minutes).
- Boil one minute then stir in vanilla.
- Remove from heat.
- Refrigerate 30 minutes--cool but not completely set.
- Make glaze while filling is cooling.
- To make glaze: Melt chocolate and butter over low heat (or heat in microvave).
- Remove from heat.
- Beat in sugar an milk with whisk until smooth.
- To assemble cake: Split cut in half horizontally (you now have two thin 9-inch layers).
- Place one layer cut side up on plate.
- Cover with custard filling.
- Place second layer (cut side down) over filling.
- Coat top of cake with chocolate glaze.
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