ORIGINAL BOSTON CREAM PIE HOTEL RECIPES
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
FAMOUS AMOS CHOCOLATE CHIP COOKIES RECIPE | TOP SECRET RECIPES
Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. The clone here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice. Source: Top Secret Recipes Unlocked by Todd Wilbur.
Provided by Todd Wilbur
Total Time 30 minutes0S
Prep Time 15 minutes0S
Cook Time 15 minutes0S
Number Of Ingredients 12
Nutrition Facts : Calories 150 calories
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