boston cream pie
I have searched for this recipe for a long time and finally this one did it for me =) I love it all - the cake the filling and the frosting! I even made it today for my moms birthday, February 5, 2012. Happy Birthday, Mom! By the way, she is in California and I am in Texas, but the thought was good! =)
prep time
2 Hr 55 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- RICH FILLING
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups milk
- 2 - egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- CAKE
- 1/3 cup shortening
- 1 cup sugar
- 2 - eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- DARK COCOA GLAZE
- 3 tablespoons water
- 2 tablespoons butter
- 3 tablespoons Hershey's cocoa
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
How To Make boston cream pie
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Step 1To prepare the rich filling, stir together the sugar and cornstarch in a medium saucepan. Gradually add the milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until the mixture boils. Boil and stir 1 minute. Remove from the heat, stir in the butter and vanilla. Cover and refrigerate several hours until cold.
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Step 2Heat the oven 350 degrees F. Grease and flour a 9-inch round baking pan.
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Step 3To make the cake, beat the shortening, sugar, eggs and vanilla in a large mixer bowl until light and fluffy. (This will take a little while - I put mine on my electric mixer and let it go while I got other ingredients together.)
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Step 4Stir in the flour, baking powder, and salt; add alternately with milk to the shortening mixture.
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Step 5Pour into the prepared pan. Bake 30-35 minutes or until a wooden toothpick inserted in center comes out clean.
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Step 6Cool 10 minutes then remove from the pan to a wire rack. Cool completely.
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Step 7To make the dark cocoa glaze, heat the water and butter in a small saucepan until it comes to a full boil; remove from heat. Immediately stir in the cocoa. Gradually add the powdered sugar and vanilla, beating with a whisk until smooth; cool slightly.
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Step 8Using a long serrated knife, cut the cake horizontally into two even layers. Place one layer on a serving plate cut side up and spread the filling over the layer. Top with the remaining cake layer, cut side down.
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Step 9Pour the glaze on top of the cake, allowing some to drizzle down the sides. Refrigerate before serving. Refrigerate the leftovers.
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Step 10TIP: This is an easy recipe, just a little time consuming.. I make the cake and filling the night before. I did not slice the cake until the morning and after the filling set up in refrigerator, I mixed it up with a whisk. So simple that way. =) ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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