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Boston Cream Pie Recipe

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This recipe for Boston Cream Pie, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Gladwell Holton
Added: Friday, November 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 teaspoon(s) vanilla extract
1 1/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup milk
1 recipe Vanilla Bean Pudding
Chocolate Glaze:
1/2 c heavy cream
4 oz chopped dark chocolate
1 T unsalted butter
3 T corn syrup

Directions:
Directions:
Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in eggs and yolks, one at a time, and add the vanilla extract.
Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean (about 35-40 min).
To assemble, split the unmolded cake using a long serrated knife. Spread vanilla bean pudding over the bottom half of the cake and place the top layer over the pudding. Pour chocolate glaze over the cake, allowing it to drip down the sides of the cake.
Chocolate Glaze:
Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly. Use immediately.

Personal Notes:
Personal Notes:
Moma spent so much time trying to make our lives happy, and she was successful. I hope I can live up to her standards. I appreciate the special memories she gave us just "stirring" around in the kitchen every evening.

 

 

 

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