Sunday, April 29, 2012
Boston Cream Pie
Boston Cream Pie is one of my all time favorite desserts. When my sister requested it for her birthday dessert, my husband informed me that in 4 years of marriage, I had never made him a Boston Cream Pie. Good thing that changed! This dessert has a cake base with a custard filling and delicious but not too sweet chocolate glaze.
1 1/4 C flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/3 C shortening
1 tsp vanilla
Preheat oven to 350.
Put all ingredients in a bowl and beat with a hand mixer on low for 30 seconds and high for 3 minutes.
Pour into a greased and floured pan (9" round cake pan).
Bake for 30-35 minutes until cake is cooked through (test it with a toothpick).
Let the cake cool for about 10 minutes in the pan and then remove the cake and place it on a wire cooling rack.
Let the cake cool completely.
Slice the cake in half horizontally (I make a small indentation around the circumference of the cake with a serrated knife and then use floss to cut the cake through).
1/3 C sugar
2 TBSP cornstarch
1/8 tsp salt
1 1/2 C milk
2 egg yolks
Mix and heat sugar, cornstarch, salt, and milk in a saucepan on medium heat until the mixture thickens and boils.
Boil and stir the mixture for 1 minute.
Stir 2 egg yolks in a mixing bowl.
Slowly add the heated mixture to the bowl while stirring.
Pout the mixture back into the pan and bring it to a boil on medium heat.
Boil for 1 minute and remove from heat.
Let the mixture sit and thicken.
2 squares unsweetened chocolate
3 TBSP butter
1 tsp vanilla
1 C powdered sugar
2 TBSP hot water
Melt the chocolate, butter, and vanilla in a small saucepan.
Remove from heat and add the powdered sugar and hot water and mix until a glaze consistency is reached.
Place 1 half of the cake on a cake pedestal or flat serving surface.
Layer with the cream filling.
Cover with the second cake layer.
Drizzle with the chocolate glaze.
Serve warm or after refrigerating.