Boston Cream Pie

2 C. sifted cake flour...................................3 eggs, lightly beaten

1 C. sugar...................................................1 t. vanilla

2 t. baking powder......................................Vanilla Cream Filling (recipe follows)

1/4 t. salt.....................................................Chocolate Glaze (recipe follows)

1/3 C. butter, softened.................................chocolate curls (for garnish)

2/3 C. milk

1) Make Vanilla Cream filling. (recipe below)

2) Position rack in center of oven; preheat to 375°. Grease two 8" round cake pans; dust with flour.

3) In a large bowl, using electric beaters set on low speed, whisk together flour, sugar, baking powder & salt. Add butter, milk, eggs & vanilla; beating till mixture is smooth & evenly combined (about 3 minutes). Pour batter into prepared pans, dividing equally.

4) Bake 20 minutes, or until a pick inserted near center of cakes comes out clean. Cool in pans on wire rack for 10 minutes, loosen edges with a knife & remove to racks to cool completely.

5) Make chocolate glaze (recipe follows).

6) To assemble cake: Place one layer, wrong side up, on serving plate; spread top with Vanilla Cream Filling to within 1 inch of edge. Place second layer, right side up, and spoon warm Chocolate Glaze over cake- letting it run down the sides. garnish with chocolate curls, if desired.

Yield: One 8", 2 layer cake

Vanilla Cream Filling:

6 T. sugar..............................2 egg yolks, slightly beaten

2 T. cornstarch.....................1 T. butter, + butter for greasing

pinch salt..............................1/2 t. vanilla

1 C. milk..............................pinch ground cinnamon

1) In a medium saucepan, combine sugar, cornstarch & salt; gradually add milk, stirring constantly. Cook & stir over medium heat until mixture thickens & begins to bubble. Remove from heat.

2) Add a few tablespoons of hot mixture to egg yolks & stir to blend. Slowly pour warmed yolks into saucepan, stirring constantly.

3) Cook & stir mixture over low heat until it begins to bubble. Remove from heat. Stir in butter, vanilla & cinnamon.

4) Transfer filling to a bowl. Place a piece of buttered waxed paper directly on filling & cool to room temperature. Refrigerate at least 1 hour before using.

Yield: about 1 cup

Chocolate Glaze:

2 0z. (2 squares) semisweet chocolate.........pinch salt

2 T. butter..................................................1/4 C. heavy cream

1/4 C. sugar................................................2 t. cornstarch

2 T. light corn syrup....................................1 t. vanilla

1) Combine chocolate, butter, sugar, corn syrup & salt in a small, heavy, saucepan. Cook over low heat, stirring constantly, until chocolate & butter melt & sugar dissolves.

2) Combine heavy cream & cornstarch in a measuring cup, stirring until well blended. Pour into chocolate mixture; cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in vanilla. Cool glaze in pan 5 minutes, stirring occasionally, before pouring over cooled & assembled cake.

Yield: about 3/4 cup.

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage