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Boston Cream Pie Recipe

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This recipe for Boston Cream Pie is from Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 3/4 c. cake flour
2 t. baking powder
1/4 t. salt
6 T. butter
3/4 c. milk
2 T. shortening
3/4 c. plus 1 t. sugar
3 egg yolks
2 t. vanilla

Filling:
1/3 c. sugar
1/4 c. flour
1/4 t. salt
1 1/2 c. milk
1 egg
1 1/2 T. butter
1 t. vanilla

Glaze:
1/2 c. whipping cream
1 T. corn syrup
4 1/2 oz. semisweet chocolate (or 3/4 c. chocolate chips), chopped
pinch of salt
1/2 t. vanilla
Directions:
Directions:
Have all ingredients at room temperature. Butter 2 layer pans (8"), line with wax paper. Combine dry ingredients. Cream butter, sugar and shortening, when thoroughly creamed add egg yolks, one at a time. Add vanilla. Beat in milk and flour mixture alternately. Divide into the pans. Bake at 375* for 10 minutes. Reduce heat to 350* and bake 10 - 15 minutes longer.

Filling:
Cook together sugar, flour, salt and milk. Boil 1 minute. Stir half of mixture into beaten egg; return to double boiler and cook together a few minutes, until thick. Remove from heat and add butter and vanilla. Cool.
Spread between layers.

Glaze:
Bring the cream and corn syrup to a boil. Remove from heat and stir in the chocolate and salt. Stir until chocolate has melted and the glaze is smooth. Stir in vanilla. Pour the glaze over the top of the cake, spreading it toward the edges and letting some of it drip over the sides.

 

 

 

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