Original boston cream pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1¼ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 1½ | cup | Milk |
| 2 | Egg yolks; slightly beaten | |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Water |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Cocoa |
| 1 | cup | Confectioners sugar |
| ½ | teaspoon | Vanilla |
Directions
CAKE
FILLING
GLAZE
Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well greased and floured 9-inch layer pan. Bake 30 to 35 minutes or until done. Cool 10 minutes; remove from pan. Cool completely. Filling: In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake layer into two thin layers. Spread filling onto one cake layer; top with remaining layer. Glaze: In small saucepan combine water and butter. Bring to a full boil; remove from heat and immediately stir in cocoa. Beat in confectioners sugar and vanilla (whisk if necessary) until smooth; cool slightly. Pour onto top of cake, allowing some to drizzle down sides. Chill. Garnish with whipped cream or nuts if desired.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998