Ingredients: |
Ingredients: Cake:
⅓ c. shortening
⅔ c. sugar
2 eggs
1 c. sifted cake flour
1 tsp. baking powder
pinch of salt
½ c. milk
½ tsp. butter flavor
½ tsp. vanilla
Cream filling:
½ c. sugar
¼ c. cornstarch
¼ 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
¼ c, boiling water
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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 325º 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 ¾ 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. |
This recipe for BOSTON CREAM PIE is from