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Ingredients
| margarine (oleo): 1/2 cup |
| cake flour: 2 1/4 cups (sifted) |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| granulated sugar: 1 1/2 cups |
| vegetable oil: 1/3 cup |
| vanilla extract: 1 1/2 tsp |
| eggs: 2 (separated) |
| 2% milk: 1 cup |
| granulated sugar: 1/3 cup |
| cornstarch: 1 Tbl |
| 2% milk: 1 1/2 cups |
| eggs: 1 (yolk//slightly beaten) |
| light whipping cream (fluid): 1/2 cup (whipped) |
| all-purpose flour (unsifted): 1 Tbl |
| salt: 1/4 tsp |
| vanilla extract: 1 tsp |
| unsweetened baking chocolate squares: 1.5 oz |
| salted butter: 2 Tbl |
| vanilla extract: 1 tsp |
Boston Cream Pie
Credit: Food.com
User rating:
-
Prep Time
135 min -
Cook Time
0 min -
Servings
1 serving(s)
Tags
- Beat egg whites until soft peaks form.
- Gradually add 1/2 cup sugar, beating until very stiff peaks form.
- Sift together remaining dry ingredients into another bowl.
- Add oil, half the milk and vanilla.
- Beat 1 minute at medium speed.
- Add remaining milk and egg yolks.
- Beat 1 minute, scrape bowl.
- Gently fold in egg whites.
- Bake in two greased 9x 1.5-inch round pans in 350°F oven for 25 minutes.
- Cool 10 minutes and then remove from pans.
- Cool completely.
- Fill with cream filling.
- Frost with Chocolate Glaze.
- French Custard Filling: In saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk.
- Cook and stir until mixture thickens and boils; cook and stir 2-3 minutes longer.
- Stir a little of hot mixture into egg yolk; return to hot mixture.
- Cook and stir until mixture just boils.
- Add vanilla; cool.
- Beat until smooth; fold in whipped cream.
- Chocolate Glaze: Melt chocolate and butter over low heat, stirring constantly.
- Remove from heat. Stir in confectioners' sugar and vanilla until crumbly.
- Blend in 3 tablespoons boiling water.
- Add enough water (about 2 teaspoons), a teaspoon at a time, to form medium glaze of pouring consistency.
- Pour quickly over top of cake; spread glaze evenly over top and sides.