BOSTON CREAM PIE II RECIPE | ALLRECIPES
Yellow cake filled with custard and topped with chocolate icing--yummy!
Provided by JBS BOX
Categories Desserts Cakes Yellow Cake Recipes
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 1 9-inch round cake
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
- Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
- To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
- To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
- To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Nutrition Facts : Calories 318.4 calories, CarbohydrateContent 47.3 g, CholesterolContent 60.9 mg, FatContent 13.2 g, FiberContent 1.1 g, ProteinContent 4.5 g, SaturatedFatContent 5.7 g, SodiumContent 230.2 mg, SugarContent 34.4 g
BOSTON CREAM PIE RECIPE - BETTYCROCKER.COM
Boston Cream Pie is a heavenly combination of light, buttery layer cake, creamy vanilla custard and rich chocolate icing. That's right—technically, it's a cake! The original Boston Cream Pie title is a holdover from a time when cakes and pies were typically baked in the same type of pan. Master this Boston Cream Pie recipe, and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component of this homemade Boston Cream Pie recipe from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to whip up the very best Boston Cream Pie on the first try.
Provided by Betty Crocker Kitchens
Total Time 2 hours 35 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 19
Steps:
- Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
- In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
- In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
- To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
- Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Nutrition Facts : Calories 510 , CarbohydrateContent 72 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 52 g, TransFatContent 1/2 g
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Calories 185 calories per serving
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