Massachusetts boston cream pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter |
| 1 | cup | Sugar |
| 2 | eaches | Eggs, beaten |
| 2 | cups | Sifted cake flour |
| 2 | teaspoons | Baking powder |
| ⅓ | cup | Sugar |
| 2½ | teaspoon | All-purpose flour |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Salt |
| ⅔ | cup | Milk |
| Cream filling | ||
| Confectioner's sugar | ||
| 1 | cup | Milk |
| 1 | Egg, beaten | |
| ½ | teaspoon | Vanilla extract |
Directions
CREAM FILLING
Cream butter and sugar. Add eggs; mix well; then add sifted dry ingredients alternately with milk. Pour into two greased 8 inch layer cake pans and bake in preheated moderate oven (375F) for 20 minutes. Turn out on cake racks to cool. Put together with cream filling. Sprinkle top with confectioner's sugar or shredded coconut; or cover with whipped cream.
Makes 8 servings.
CREAM FILLING:
Mix sugar, flour, and salt in saucepan. Add ¼ cup milk and stir until smooth. Pour in remaining milk and cook over low heat until thickened. Add mixture to egg; return to saucepan and cook for 2 minutes longer. Add vanilla, and cool.
Origin: Women's Day Encyclopedia of Cookery, Vol 1, Massachusetts Sect. Shared by: Sharon Stevens, Feb/94 Submitted By SHARON STEVENS On 10-04-95