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Boston cream pie Recipe | |
American Pies | |
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Ingredients:
1/3 c. shortening3/4 c. sugar 2 eggs 1 c. self-rising flour 1 tsp. baking powder 1/4 c. milk 1/2 tsp. butter flavoring 1/2 tsp. vanilla extract Cream Filling: 1/4 c. sugar 1/4 c. cornstarch 1/4 tsp. salt 2 c. milk 4 egg yolks, slightly beaten 1/2 tsp. vanilla extract Chocolate Glaze: 2 Tbsp. butter or margarine 1 c. sifted powdered sugar 2 Tbsp. boiling water 1 (1 oz.) sq. unsweetened chocolate (substitute Hershey's cocoa, 3 Tbsp. cocoa and 1 Tbsp. oil)
Directions:
Boston Cream Pie: Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into greased and floured 9-inch round cake pan. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely. Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over cake.Cream Filling: Combine sugar, cornstarch and salt in a heavy saucepan. Gradually add milk; stir with a wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute). Remove from heat. Gradually stir 1/4 mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to medium heat and bring to a boil, stirring constantly. Boil 1 minute, stirring constantly, until thickened and smooth. Stir in vanilla. Cool. Yields about 2 1/2 cups. Chocolate Glaze: Combine butter and chocolate in top of double boiler;bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Add sugar and water. Beat until smooth. Yields about 1 cup | |