Boston Cream Pie

Name: Boston Cream Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: CAKE:; 2 Tbsp all-purpose flour; 1 1/2 c cake flour; 2 tsp baking powder; 1 1/4 tsp salt; 6 Tbsp butter, softened; 3/4 c sugar; 2 eggs; 1 tsp pure vanilla extract; 1/2 c milk; FILLING:; 1/2 c light cream; 1/2 c milk; 1/4 c sugar; 1/8 tsp salt; 4 tsp cornstarch; 2 eggs; 1/2 tsp pure vanilla extract; FROSTING:; 3 (1 ounce) squares semisweet chocolate; 2 Tbsp butter; 1/4 c light cream; 1/2 c powdered sugar; 1/2 tsp vanilla

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By Angela Pietrantonio
@mrsjoepie

Infamous Boston Cream Pie, but it's really a cake! If you live in New England, you know how delish this cake is!

Recipe Source~ allrecipes.com

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

25 Min

Ingredients

CAKE:
2 Tbsp

all-purpose flour
1 1/2 c

cake flour
2 tsp

baking powder
1 1/4 tsp

salt
6 Tbsp

butter, softened
3/4 c

sugar
2

eggs
1 tsp

pure vanilla extract
1/2 c

milk
FILLING:
1/2 c

light cream
1/2 c

milk
1/4 c

sugar
1/8 tsp

salt
4 tsp

cornstarch
2

eggs
1/2 tsp

pure vanilla extract
FROSTING:
3

(1 ounce) squares semisweet chocolate
2 Tbsp

butter
1/4 c

light cream
1/2 c

powdered sugar
1/2 tsp

vanilla
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How to Make Boston Cream Pie

Step-by-Step

CAKE:

Preheat oven to 350*F.
2 9-inch round cake pans ~ spray and flour

In medium bowl, add flour, cake flour, baking powder & salt. Set aside.
In food processor or large mixing bowl, cream together 6 TBSP. butter & 3/4 cup sugar until light and fluffy. Add 2 eggs, one at a time and beat well after each addition. Add 1 teaspoon pure vanilla extract. Add the flour mixture and alternate with 1/2 cup milk, mix well after each addition. Pour into prepared cake pans.
Bake for 15 minutes and place on wire racks to cool.
FOR FILLING:

In large heavy saucepan, add 1/2 cup light cream and 1/4 cup of milk over medium heat until scalding. Add 1/4 cup of sugar & salt and stir to dissolve. Remove from heat.
Add 1/4 cup of milk with cornstarch and whisk until smooth. Add in the 2 eggs and whisk until well blended. Add the hot milk mixture, whisking constantly. Return the mixture to saucepan and bring to a boil. Cook over low heat until the custard thickens, whisking constantly. (about 5 minutes)
Remove the custard from heat and add 1/2 teaspoon pure vanilla extract and cool to room temperature.
FROSTING:

On low heat in a small saucepan, add the chocolate pieces and 2 Tbsp. butter until melted. Remove the mixture from heat and add 1/4 cup light cream while whisking constantly. Add powdered sugar and beat until smooth and creamy. Stir in the 1/2 teaspoon pure vanilla extract.
ASSEMBLE:

Place one cake on serving dish and spread with filling. Place 2nd cake on top of filling and frost over top and allow to drizzle over sides.