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Ingredients
| shortening - vegetable: 1/4 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 4 tsp |
| salt: 1/8 tsp |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| all-purpose flour (unsifted): 2 tsp |
| granulated sugar: 6 Tbl |
| eggs: 1 |
| 2% milk: 1/2 cup |
| salt: 1 dash |
| vanilla extract: 1/2 tsp |
| chocolate frosting |
Boston Cream Pie
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Preheat the oven to 350 degrees F.
- Grease and flour two 8-inch round cake pans.
- Cream the shortening with the 1 cup sugar.
- Add 1 egg and beat until blended.
- Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt.
- Add to the creamed mixture alternately with the milk.
- Stir in the vanilla. Divide the batter between the cake tins.
- Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling, combine the flour with the sugar in a small saucepan.
- Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick.
- Stir in the vanilla. Chill in the refrigerator.
- Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling, combine the flour with the sugar in a small saucepan.
- To assemble, spread the filling between the cooled cake layers and top with the frosting.