Boston cream pie

14 servings

Ingredients

Quantity Ingredient
¼ cup Butter,softened
1 cup Sugar
3 eaches Large eggs
⅔ cup Milk
⅔ cup Sugar
⅓ cup Cornstarch
¼ teaspoon Salt
3 eaches 1 oz. chocolate squares
1 tablespoon Butter
1 teaspoon Vanilla
1¾ cup All-purpose flour
2 teaspoons Baking powder
2½ cup Milk
4 eaches Large egg yolks,lightly beat
⅓ cup Confectioners' sugar
¼ cup Milk

Directions

CAKE L

VANILLA EGG C

CHOCOLATE G

Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9" round cake pans.In large bowl with electric mixer at medium speed, beat ¼ cup butter,1 cup sugar,eggs,⅔ cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth.

Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean.Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt.

saucepan,stir ⅔ cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2½ cups milk until smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens.Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir in 1 tbsp.

vanilla.Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth.Remove from heat;stir in confectioners sugar and ¼ cup milk until blended and smooth.Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally.Place one layer,cut side up,on serving platter; spread with ⅓ cooled custard.Repeat with remaining cake layers and custard,ending with cake layer,cut side down.Spoon warm glaze over top of cake,letting mixture drip down sides.Makes 12 to 16 servings.

Related recipes