Boston Cream Pie
Source of Recipe
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List of Ingredients
--- Cake ---
1/3 Cup Shortening
2/3 Cup Sugar
2 Eggs
1 Cup Sifted Cake Flour
1 Teaspoon Baking Powder
1 Pinch Salt
1/2 Cup Milk
1/2 Teaspoon Vanilla Extract
--- Cream Filling ---
1/2 Cup Sugar
1/4 Cup Cornstarch
1/4 Teaspoon Salt
2 Cups Milk
4 Egg Yolks
1/2 Teaspoon Vanilla Extract
--- Chocolate Glaze ---
2 Tablespoons Butter
1 Square Unsweetened Chocolate (1 oz)
1 Cup Sifted Confectioners' Sugar
2 Tablespoons Boiling Water
Recipe
Cake: Preheat oven to 325 degrees. Grease and flour a 9" cake pan; set aside.
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into prepared pan and bake for 25 to 30 minutes or until done. Cool in pan 10 minutes; remove from pan and cool completely.
Split layer in half horizontally to make 2 layers. Spread middle with Cream Filling. Put top in place and cover with Chocolate Glaze. Refrigerate until ready to serve.
Cream Filling: Combine first 3 ingredients in a heavy saucepan. Gradually stir in milk; stir with a wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, continuing to stir for one minute or until thickened. Remove from heat. Gradually stir in 1/4 of the hot mixture into egg yolks; add remaining hot mixture, stirring constantly. Return to medium heat and bring to a boil, stirring constantly, about 1 minute until thickened and smooth. Stir in vanilla. Cool.
Chocolate Glaze: Melt butter and chocolate in the top of a double boiler. Cool slightly. Add sugar and water; beat until smooth. Pour over cake.
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