Boston Cream Pie

Cassie *

By
@1lovetocook1x

This was my Grams recipe..I double the custard that goes between the cakes, it it so deliciously moist..I just had a slice..couldn't wait till dinner was over..lol


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Comments:

Serves:

8

Prep:

25 Min

Cook:

20 Min

Ingredients

CAKE LAYERS

1/4 c
solid vegetable shortening
1 c
white sugar
1
egg
1 3/4 c
all purpose flour
4 tsp
baking powder
1/8 tsp
salt
1 c
milk
1 tsp
vanilla

CUSTARD FILLING / I DOUBLE THE BATCH, BUT THIS IS FOR A SINGLE BATCH

2
tablespoons plus 2 teaspoons all-purpose white flour
6 Tbsp
white sugar
1
egg
1/2 c
milk
1
pinch of salt
1/2 tsp
vanilla extract

CHOCOLATE GLAZE

3 Tbsp
butter
3 oz
unsweetened baking chocolate
3-4 Tbsp
water
1 c
powdered sugar
1 tsp
vanilla

Directions Step-By-Step

1
Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
2
Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins.
3
Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.

This is a very moist, delicate cake, make sure you remove from pans after 10 min, I run a knife around the edges to loosen.
4
To make custard:
Combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator.
5
To assemble, spread the filling between the cooled cake layers and top with the frosting.

Frosting:

In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally.

Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.

I want to add a note here..if you are unfamiliar with this frosting, it is a strong bittersweet chocolate flavor..the classical frosting for on this type of cake. I am thinking you could add more sugar, and then thin down some more with a bit more water, to get a sweeter frosting. I like it the way it is, but have just a sliver, as it is rich..Sometimes my Gram would just use a store bought frosting, heat it up in the microwave, and pour it on..there are many options.

About this Recipe

Course/Dish: Cakes, Puddings, Chocolate
Hashtags: #creamy, #custard