Boston Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
Yellow cake mix
ingredients specified on mix box
Vanilla pudding
2 c. milk
1/4 c. flour
1/2 c. granulated (white) sugar
1 lg egg
1 tsp. vanilla
Icing
1/4 c. butter, softened to room temperature
3 c. powdered sugar
2 tbsp. cocoa powder
1 tsp. vanilla
2-3 tbsp. milk
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Directions: |
Directions:Bake cake mix as directed on the box in two round cake pans. Use one for this cake/pie and freeze the other for later use.
Put all the pudding ingredients into blender and mix thoroughly. If no blender, mix with a spoon or electric mixer until it is mixed well. Put in double boiler and cook till thick. Cool. If you have no double boiler you can put it in a saucepan and cook on low heat while stirring continuously. It will burn easily, so be careful.
When both cake and pudding are cooled, slice the cake in two (horizontally) so you have two pancake-like cakes. Using a cake plate, place one part of cake on the plate. Spread the cooled vanilla pudding on it and then put the other half of cake on top.
Add icing to the top of the cake/pie using ready made icing or homemade. To make the homemade icing, blend together all icing ingredients in a bowl using an electric mixer. May add more sugar or milk, if needed, to make it the right consistency. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Caroline made this one night and we all were asking, "Why is this called Boston Cream Pie when it's really a cake?" She didn't know so we "Googled" it.
In mid-nineteenth century New England, where this cake/pie originated, pie tins were more common than cake pans. The first versions of this cake might have been baked in pie tins. The Parker House Hotel claims to have served Boston cream pies since their opening in 1856.
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