All Good Eats
Home ! Recipes By Category!
Boston Cream Pie..........Lou Pappa
 

Ingredients:
 
Batter:

 

2 tbl. all-purpose flour

1 1/2 cups cake flour

2 tsp. baking powder

1/4 tsp. salt

3/4 cup white sugar

2 eggs

1 tsp. vanilla extract

1/2 cup milk

6 tbl. butter - softened

Filling:

1/2 cup light cream

1/2 cup milk

1/4 cup white sugar

1 pinch salt

4 tsp. cornstarch

2 eggs

1 /2 tsp. vanilla extract

3 (1oz each) semisweet chocolate squares

2 tbl. butter

1/4 cup light cream

1/2 tsp. vanilla extract

1/2 cup confectioners sugar

Instructions:

For Batter:

Preheat oven to 375 degrees.
Grease and flour two 9 inch round cake pans.

Sift all-purpose flour, cake flour, baking powder and 1/4 tsp. salt together and set aside.
In a deep bowl cream 6 tablespoons of butter with 3/4 cup sugar until light and fluffy.
Beat in 2 eggs, 1 at a time then beat in 1 tsp of vanilla extract.

Add the flour mixture alternatively with 1/2 cup of milk in 3 additions beating the batter smooth after each addition.
Divide the batter between the 2 prepared cake pans.
Bake about 15 minutes or until cakes begin to shrink from sides of pan and centers spring back when lightly touched.

Turn the cakes on wire racks to cool.

 

For Filling:

Combine 1/2 cup light cream with 1/4 cup milk and cook over medium heat until bubbles form around edge of pan.
Immediately add the 1/4 cup of sugar and the pinch of salt stirring until dissolved.

Remove from heat.

In a small bowl combine 1/4 cup milk with the cornstarch and whisk to remove lumps.
Whisk in the 2 eggs.

Add the hot cream mixture in a thin stream whisking constantly.

Add mixture to saucepan.

Bring to a boil, cook over low heat, stirring constantly until custard thickens ( about 3-4 minutes).

Remove from heat and stir in the 1/2 tsp of vanilla extract.

Allow custard mixture to cool at room temperature.

 

For Chocolate frosting:

In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until completely melted.
Remove from heat and stirring constantly add the 1/4 light cream in a thin steady stream.

When mixture is smooth, stir in the confectioners sugar and beat vigorously.

Stir in the 1/2 tsp. vanilla extract.

 

Assemble cake:

Spread  the cooled filling over 1 of the cakes and place the second cake on top.

Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Copyright © 2001 Complete Control & Consulting Inc.

 The information on this site may not be reproduced, republished or mirrored on another webpage or website without expressed written consent. It is intended for the personal use and enjoyment of its viewers. It is a violation of copyright  laws if any of this content is used in the production of foods and sold for profit.