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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| granulated sugar: 1 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| 2% milk: 3/4 cup |
| multipurpose shortening: 1/3 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| granulated sugar: 1/3 cup |
| cornstarch: 2 Tbl |
| salt: 1/8 tsp |
| 2% milk: 1 1/2 cups |
| eggs: 2 (yolks//slightly beaten) |
| vanilla extract: 2 tsp |
| semisweet chocolate chips (chips): 1/2 cup |
| margarine (oleo): 2 Tbl |
| light corn syrup: 1 tsp |
Boston Cream Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- Cake:.
- Preheat oven to 350 degrees. Grease and flour a round pan 9 x 1-1/2 inches.
- Beat all the ingredients except the Cream Filling and Chocolate Glaze in large
- bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed,
- scraping bowl occasionally, 3 minutes.
- Pour into pan.
- Bake until wooden pick
- inserted in center comes out clean, 30-35 minutes.
- Remove from pan and cool
- completely.
- Split cake into 2 layers.
- Fill with the Cream Filling on the bottom layer of the cake. Cover with top the layer of cake. Spread the top of the cake with the Chocolate Glaze.
- Refrigerate cake.
- Cream Filling:
- Mix sugar, cornstarch and salt in 2 quart saucepan; stir in milk gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and
- stir 1 minutes.
- Stir at least half of the hot mixture gradually into egg yolks.
- Blend into hot mixture in saucepan; boil and stir 1 minute.
- Remove from heat; stir in vanilla. Cool to room temperature.
- Chocolate Glaze:.
- Heat chocolate chips, margarine or butter and light corn syrup in 1 quart saucepan over low heat, stirring constantly
- until chips melt; cool slightly.