boston cream pie #1
- Categories
- Cake
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Eggs |
| 4 tablespoons | Water |
| 1 cup | Sugar |
| 1 teaspoon | (heaping) baking powder |
| 1 cup | Cake flour |
| 1 teaspoon | Vanilla |
| 2 | Eggs |
| ¾ cup | Sugar |
| 3 tablespoons | (heaping) flour |
| 2 cups | Milk |
| 1 teaspoon | Vanilla |
FILLING
CAKE: Separate eggs & add water to egg yolks. Beat until fluffy. Gradually add sugar. Fold in flour & add vanilla. Beat egg whites & gently fold in.
Bake in two 9-inch cake pans at 350 for 30 minutes. Do not overcook. When cakes are cool, cut in halves lengthwise & fill between layers with filling. FILLING: Beat eggs with sugar. Add flour & heated milk. Stir well & cook over moderate heat, stirring constantly, until thick.
NANCYE S. SMITH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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