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BOSTON CREAM PIE Recipe

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This recipe for BOSTON CREAM PIE, by , is from Dorman Family Cookbook Our Kitchen Favorites, 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!

Contributor:  
Contributor:  
Cathy Dorman

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
⅓ c. shortening
⅔ c. sugar
2 eggs
1 c. sifted cake flour
1 tsp. baking powder
pinch of salt
c. milk
tsp. butter flavor
tsp. vanilla
Cream filling:
c. sugar
c. cornstarch
tsp. salt
2 c. milk
4 egg yolks, slightly beaten
1 tsp. vanilla
Chocolate glaze:
2 tbsp. butter
1 (1 oz.) square unsweetened chocolate
1 c. sifted powdered sugar
c, boiling water

Directions:
Directions:
Cake:
Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder,and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into a greased and floured 9 inch round cakepan.
Bake at 325 F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cook in pan 10 minutes; remove from pan, and cool completely.
Cream filling:
Combine first 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute or until thickened, stirring constantly; remove from heat. Stir in vanilla. Cool. Makes 2 cups.
Chocolate glaze:
Combine butter and chocolate in top of a double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Add sugar and water; beat until smooth. Makes cup.
Building the Pie:
Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This was a dessert I used to made when we had company over in the 80's. This cake recipe is very good, but sometimes I just bought a Butter cake mix instead. You need a cake that holds up with the filling.

 

 

 

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