Boston Cream Pie
"Boston Cream Pie is really a cake consisting
of 2 thin layers of yellow cake filled with
pastry cream and topped with chocolate glaze."
CAKE:
1 1/2 cups all-purpose flour
1 cup white sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp. vanilla extract
CREAM FILLING:
1/3 cup white sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks
2 tsp. vanilla extract
CHOCOLATE GLAZE:
2 (1-oz.) squares unsweetened chocolate
3 tbsp. butter
1 cup confectioners sugar
3/4 tsp. vanilla extract
2 tbsp. hot water
Preheat oven to 350ºF. Grease and flour 1 9-in. round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt,
3/4 cup milk, shortening, 1 egg, and 1 tsp. vanilla
at low speed, scraping bowl constantly for 30 seconds.
Beat on high speed, scraping bowl occasionally for
3 minutes. Pour batter into the prepared pan.
3. Bake at 350ºF. for 30 to 35 minutes or until a
toothpick inserted near the center comes out clean.
Remove from the pan and let cool on a wire rack.
To Make The Cream Filling: In a 2 qt. saucepan,
mix 1/3 cup sugar, cornstarch and salt. Stir in
the milk gradually and cook over medium heat,
stirring constantly, until the mixture thickens and
boils. Boil and stir 1 minute. Stir at least 1/2 of
the mixture slowly into the egg yolks. Return yolk
mixture to the saucepan and boil and stir for
1 minute. Remove from heat and stir in the 2 tsp.
vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and
butter or margarine over low heat until melted.
Remove from the heat and stir in the confectioners
sugar and vanilla. Stir in the water, 1 tsp. at a
time, until glaze is of desired consistency.
To Assemble the Cake: Split the cooled cake in
half to make 2 thin layers. Fill the layers with
the filling. Then spread the chocolate glaze over
the top. Refrigerate any leftover cake.