Boston Cream Pie
Recipe was adaped from a recipe printed in the newspaper. I added some short cuts for making this desert. Prep time does not include cooling time (30-45 minutes) for custard filling and cake.
- Ready In:
- 1hr 10mins
- 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
- 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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Wow. This was my first time making Boston cream pie, and I was impressed at just how good and easy it was. With the original cake recipe being the texture that it is, it wasn't half as hard as I thought it would be to cut it in half. I used a long bread knife; so it cut almost all the way through easily. The custard was easy to make, just took a little commitment to stir it frequently and make sure it didn't boil too soon. And the glaze? Well, I am not good at frosting cakes. I was able to just spoon the glaze onto the cake with a serving spoon, and gravity pretty much did the rest without much help from me (just a little prompting with a butter knife). I followed all the steps as accurately as I could and let the cake set overnight in the refrigerator. The only major change I made was to use Nestle semisweet chocolate chips in the glaze, and that turned out good anyway. For the surprisingly small amount of effort I put into this cake, I am very impressed with the outcome. Thank you so much for making this "special occasion" treat available to me for an "everyday occasion"! (I'll check in with you 15 pounds later on this, lol.)
This was so good! I was a little nervous b/c the cake batter didn't look very yellow to me but it baked up very nicely. I used 2 -8 inch pans so I wouldn't have to fuss w/cutting it in half. I was also leery about the custard b/c it didn't taste like much when I lickd the spoon, but inside the cake it was perfect! Also I was worried a/b the glaze being just that, and not covering the sides, but it was super sweet so the amount was PERFECT. All my worries were gone when I bit into the final product - delicious. The right amount of sweetness... enough that I could eat more than one piece! LOL Thanks for a great recipe, my DH is in BCP heaven!
I made this for a borthday at work. I made the cake and it turned out really bad. I followed the directions so I have no clue what I might have done wrong. I went ahead and used yellow cake mix and use the custard and chocolate topping given and both were wonderful. I will try the cake again to see where I went wrong. Thanks for a great recipe!!