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Cake: Boston Cream Pie

Source of Recipe

Internet


List of Ingredients

Cake

1. 2 cups sifted cake flour
2. 3 eggs, lightly beaten
3. 1 cup sugar
4. 1 teaspoon vanilla
5. 2 teaspoons baking powder
6. 1/4 teaspoon salt
7. 1/3 cup butter, softened
8. 2/3 cup milk

Vanilla Cream Filling

1. 6 tablespoons sugar
2. 2 egg yolks, slightly beaten
3. 2 tablespoons cornstarch
4. 1 tablespoons butter, plus butter for greasing
5. pinch salt
6. 1/2 teaspoon vanilla
7. 1 cup milk
8. pinch ground cinnamon

Chocolate Glaze

1. 2 ounces (2 squares) semi sweet chocolate
2. pinch salt
3. 2 tablespoons butter
4. 1/4 cup heavy cream
5. 1/4 cup sugar
6. 2 teaspoons cornstarch
7. 2 tablespoons light corn syrup
8. 1 teaspoon vanilla


Recipe

1. Make vanilla cream filling (recipe below).
2. Position rack in center of oven; preheat to 375 degrees. Grease two 8 inch round cake pans; dust with flour.
3. In a large bowl, using electric beaters set on low speed, whisk together flour, sugar, baking powder and salt. Add butter, milk, eggs and vanilla; beating until mixture is smooth and evenly combined (about 3 minutes). Pour batter into prepared pans, dividing equally.
4. Bake 20 minutes or until a pick inserted near center of cakes comes out clean. Cool in pans on wire rack 10 minutes, loosen edges with a knife and remove to racks to cool completely.
5. Make chocolate glaze (recipe follows).
6. To assemble cake, Place one layer, wrong side up, on serving plate; spread top with vanilla cream filling to within 1 inch of edge. Place second layer, right side up and spoon warm chocolate glaze over cake; letting it run down the sides. Garnish with chocolate curls, if desired.
Yield: One 8 inch two layer cake

Vanilla Cream Filling

1. In a medium saucepan, combine sugar, cornstarch and salt; gradually add milk, stirring constantly. Cook and stir over medium heat until mixture thickens and begins to bubble. Remove from heat.
2. Add a few tablespoons of hot mixture to egg yolks and stir to blend. Slowly pour warmed yolks into saucepan, stirring constantly.
3. Cook and stir mixture over low heat until it begins to bubble. Remove from heat. Stir in butter, vanilla and cinnamon.
4. Transfer filling to a bowl. Place a piece of buttered wax paper directly on filling and cool to room temperature. Refrigerate atleast 1 hour before using.
Yield: about 1 cup

Chocolate Glaze

1. Combine chocolate, butter, sugar, corn syrup and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until chocolate and butter melt and sugar dissolves.
2. Combine heavy cream and cornstarch in a measuring cup, stirring until well blended. Pour into chocolate mixture; cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in vanilla. Cool glaze in pan 5 minutes , stirring occasionally, before pouring over cooled and assembled cake.
Yield: about 3/4 cup