Boston Cream Pie

Carol Keene


My friend & neighbor Jane
Mc Williams made this for my birthday because I said it was one of my favorites - it was absolutely delicious!


★★★★★ 4 votes

35 Min


  • 1/2 c
  • 1 c
    sifted flour
  • 1 1/2 tsp
    baking powder
  • 1/8 tsp
  • 2
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract

  • 1/2 c
    granulated sugar
  • 1/4 c
  • 1/4 tsp
  • 2 c
  • 4
    egg yolks slightly beaten
  • 1/2 tsp
    vanilla extract

  • 2 Tbsp
    butter or margarine
  • 1
    square unsweetened chocolate
  • 1 c
    sifted confectioner's sugar
  • 2 Tbsp
    boiling water

How to Make Boston Cream Pie


  1. Make Spongecake with first group of ingredients. Preheat oven to 350 degrees F. Heat 1/2 c. milk in small saucepan until bubbles form around edge. Remove from heat & cool slightly.
    Sift flour with baking powder & 1/8 tsp. salt & set aside.
    In small bowl of electric mixer at high speed beat 2 eggs until thick & lemon colored. Gradually add 1 cup granulated sugar, 1/4 cup at a time, beating until mixture is thick & smooth - about 5 minutes. Add 1 tsp. vanilla
    At low speed, blend in flour mixture just until smooth. Add warm milk beating until just blended. Pour into an ungreased 9 inch round layer cake pan. /bake 30 - 35 minutes or until cake tester inserted in center comes out clean. Remove from oven & invert cake by hanging between two pans; coll completely.
  2. Meanwhile, make cream filling. In medium saucepan, combine granulated sugar, cornstarch & salt. Gradually stir in milk. Bring to boiling over medium heat, stirring constantly; boil 1 minute, Remove from heat. Gradually stir half of mixture into egg yolks; return to rest of hot mixture. Bring to boiling & boil 1 minute. Remove from heat. Ad in vanilla. Let cool completely.
  3. Make chocolate glaze - in small bowl, over hot water, melt butter & chocolate. Remove bowl from water & let it cool. Add confectioners sugar & boiling water, beat just until smooth & well combined.
    Remove cooled spongecake from pan & split into two even layers. Place bottom layer cut side up on a serving plate & spread with cooled cream filling. Top with remaining layer cut side down. Spread glaze over top. Refrigerate if not serving immediately. Keep remainder not served in refrigerator. Number of serving depends upon how it is cut.

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