Boston Cream Pie

  • on August 17, 2010
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Ingrients & Directions

1/4 c Butter,softened
1 c Sugar
3 ea Large eggs
2/3 c Milk
1 ts Vanilla
1 3/4 c All-purpose flour
2 ts Baking powder

2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 ea Large eggs yolks,lightly bea

3 oz Milk chocolate
1 x Or semisweet chocolate
1 tb Butter
1/3 c Confectioners’ sugar
1/4 c Milk

PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9″
round cake pans.In large bowl with electric mixer at medium speed,
beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
baking powder about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick
inserted in center of each layer comes out clean.Remove layers to
wire racks to cool completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch
and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1
minute until mixture boils rapidly and thickens.Remove from heat;
very slowly pour lightly beaten egg yolks into hot mixture,stirring
rapidly and constantly to blend and keep smooth.Return mixture to low
heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir
in 1 tbsp. vanilla.Cool completely,stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat,
melt chocolate and 1 tbsp. butter,stirring frequently until blended
and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup
milk until blended and smooth.Keep warm,covered. To assemble: Using
sharp serrated knife,carefully cut cooled layers in half
horizontally.Place one layer,cut side up,on serving platter; spread
with 1/3 cooled custard.Repeat with remaining cake layers and
custard,ending with cake layer,cut side down.Spoon warm glaze over
top of cake,letting mixture drip down sides.Makes 12 to 16 servings.

12 Servings

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