Original Boston Cream Pie

  • on March 5, 2009
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Ingrients & Directions

1/3 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
1 1/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
3/4 c Milk

1/3 c Sugar
1 tb Cornstarch
1 1/2 c Milk
2 Egg yolks; slightly beaten
1 tb Butter
1 ts Vanilla

2 tb Water
2 tb Butter
3 tb Cocoa
1 c Confectioners sugar
1/2 ts Vanilla

Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar,
eggs and vanilla until light and fluffy. Combine dry ingredients; add
alternately with milk to creamed mixture. Pour batter into a well greased
and floured 9-inch layer pan. Bake 30 to 35 minutes or until done. Cool 10
minutes; remove from pan. Cool completely. Filling: In a saucepan, combine
sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until
mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter
and vanilla. Cover and chill. Cut cake layer into two thin layers. Spread
filling onto one cake layer; top with remaining layer. Glaze: In small
saucepan combine water and butter. Bring to a full boil; remove from heat
and immediately stir in cocoa. Beat in confectioners sugar and vanilla
(whisk if necessary) until smooth; cool slightly. Pour onto top of cake,
allowing some to drizzle down sides. Chill. Garnish with whipped cream or
nuts if desired.

1 Servings

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