"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cake-Boston Cream (Pie) Recipe

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This recipe for Cake-Boston Cream (Pie), by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Delany

Category:
Category:

Ingredients:  
Ingredients:  
1 yellow cake mix (eggs and oil as directed on box)

Cream filling:
⅓ c. sugar
2 T. cornstarch
⅛ tsp. salt
1 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla extract

Directions:
Directions:
Bake cake per instructions on box for two 9 in. round cake pans. Remove from pans and cool.
Fill cake with cream filling and top with chocolate glaze.

Cream filling:
In a small bowl, beat eggs lightly.
In a 2 qt. saucepan, mix sugar, cornstarch and salt. Stir in milk gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Stir at least of mixture into eggs yolks. Then blend this back into hot mixture in saucepan.
Boil and stir 1 min.
Remove from heat.
Stir in vanilla.
Cool to room temperature before filling the cake.

Chocolate glaze: recipe found under icings.
Spread chocolate glaze on top of cake. It will drip down the sides

 

 

 

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