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Recipe Boston Cream Pie II (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 (1 ounce) squares unsweetened chocolate
- 3 tablespoons butter
- 1 cup confectioners' sugar
- 3/4 teaspoon vanilla extract
- 2 tablespoons hot water
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour one 9 inch round cake pan.
- Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds.
- Beat on high speed, scraping bowl occasionally for 3 minutes.
- Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean.
- Remove from the pan and let cool on a wire rack.
- To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt.
- Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir 1 minute.
- Stir at least 1/2 of the mixture slowly into the egg yolks.
- Return egg yolk mixture to the saucepan and boil and stir for 1 minute.
- Remove from heat and stir in the 2 teaspoons vanilla.
- Let cool to room temperature.
- To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted.
- Remove from the heat and stir in the confectioners' sugar, and vanilla.
- Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
- To Assemble the Cake: Split the cooled cake in half to make 2 thin layers.
- Fill the layers with the filling.
- Then spread the chocolate glaze over the top.
- Refrigerate any leftover cake.
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