Original boston cream pie

Yield: 1 Servings

Measure Ingredient
⅓ cup Shortening
1 cup Sugar
2 \N 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 \N 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

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

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