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Boston Cream Pie

Ingredients & Directions

1 c Butter or margarine;
1 c Sugar
3 Eggs
2 c Sifted cake flour
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
2 ts Vanilla extract

1/2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
4 Egg yolks; lightly beaten
1 ts Vanilla extract

2 tb Butter or margarine
1 1 oz square Unsweetened
1 c Sifted powdered sugar
2 tb Boiling water

Cream butter; gradually add sugar, beating well at medium speed of an
electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately
with milk, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at
350~ for 20 to 25 minutes or until a wooden pick inserted in center comes
out clean. Let cool in pans 10 minutes; remove from pans, and let cool
completely on wire racks.
Spread cream filling between cake layers. Spread chocolate glaze over top
of cake, letting excess drip down sides of cake. Chill until ready to
Yield: 8 to 10 servings

CREAM FILLING: Combine sugar, cornstarch and salt in a heavy saucepan.
Add milk and egg yolks, stirring with a wire whisk until blended. Cook over
medium heat, stirring constantly, until mixture comes to a boil; boil 1
minute or until mixture is thickened, stirring constantly; remove from
heat. Stir in vanilla; let cool completely.
Yield: 2 1/2 cups

CHOCOLATE GLAZE: Combine butter and chocolate in top of a double boiler;
bring water to a boil. Reduce heat to low; cook until chocolate melts,
stirring occasionally. Let cool slightly. Add sugar and water, beating
until smooth.
Yield: 1/2 cup

8 Servings

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