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Boston Cream Pie

Source of Recipe

Veggie Life Magazine (via Tea Cozy)


List of Ingredients

Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 cup unbleached white flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 cup pureed white potato (room temperature)
1 Tbsp. margarine
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. lemon extract
1/2 cup plain soy milk (room temperature)
Cooking spray

Filling:~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1/4 cup raw cashews
3/4 cup plus 2 Tbsp. cold water
3 oz. (3/8 cup) soft tofu
1/2 cup sugar
4 tsp. cornstarch
1/4 tsp. salt
1 Tbsp. canola oil
1 tsp. vanilla

Glaze:~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3 Tbsp. cocoa powder
1 Tbsp. oil
1 cup sifted powdered sugar
2 Tbsp. boiling water


Recipe

To make cake:

Preheat oven to 350 degrees F and lightly spray and flour an 8-inch round cake pan. In a medium mixing bowl, sift together flour,baking powder, and salt.

In another bowl, cream together potato and margarine. Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy.

Add vanilla and lemon extract and continue beating.

Slowly add soy milk, beating until fully incorporated.

Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.

Pour batter into prepared pan and bake for 25 to 30
minutes, or until a toothpick inserted in the center
comes out clean.

Remove cake from oven and let cool in the pan for 20
minutes. Remove from pan and let cool on a rack for
at least 1 hour.

~~~ To make filling: ~~~

In a blender, grind cashews with 1/4 cup water until
smooth, about 1 minute. Add remaining water (washing
down the inner sides of the blender) and blend on
high for 2 minutes.

Add tofu, sugar, cornstarch, and salt.

Blend on high until mixture is completely smooth.

Pour mixture into a medium saucepan and bring to
a simmer over medium heat, stirring constantly.

Continue cooking and stirring until mixture is very
thick, about 2 minutes.

Remove from heat and stir in oil and vanilla.

Cool, stirring occasionally. When mixture reaches
room temperature, cover and refrigerate until
chilled, at least 1 hour.

~~~ To make glaze: ~~~

In a medium bowl, blend cocoa and oil.

Add sugar and water and beat until smooth.


NOTE: *A dusting of powdered sugar can replace the chocolate glaze if you prefer.