Title: Boston Cream Pie # 2
Categories: Cakes, Chocolate
Yield: 8 servings
1 c Butter or margarine;
-softened
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
Cream filling:
1/2 c Sugar
1/4 c Cornstarch
1/4 ts Salt
2 c Milk
4 Egg yolks; lightly beaten
1 ts Vanilla extract
Chocolate glaze-:
2 tb Butter or margarine
1 oz Unsweetened chocolate square
1 c Sifted powdered sugar
2 tb Boiling water
Recipe by: Southern Living Five-Star Recipe Collection
Preparation Time: 1:00
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 serve.
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.
