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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Boston Cream Pie Recipe

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This recipe for Boston Cream Pie is from Nana Sprinkles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



To make cake;
1 1/4 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp vanilla

Heat oven to 350. Grease and flour 8 inch round or square pan. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until tooth pick comes out clean. Cool.

While cake is cooling make cream filling;
1/3 cup sugar
2 tbsp. cornstarch
1/8 tsp salt
1 1/2 cups milk
2 eggs yolks, slightly beaten
1 tsp vanilla
Blend sugar, cornstarch and salt in saucepan. Combine milk and egg yolks, gradually stir into sugar mixture. Cook over medium heat stirring constantly until thick and boil 1 minutes. Stir in vanilla. Cool.

Split cake to make 2 layers. Fill with cream filling. Add top layer them pour chocolate glaze on top.

Melt 3/4 cup chocolate chips and 3 Tbsp. butter over low heat. Remove from heat stir in 1 cup icing sugar and 3/4 tsp vanilla. Mix in 2 Tbsp. hot water. Pour over top of cake. Sprinkle with sliced almonds if desired.




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