Recipe

Boston Cream Pie Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 3 months, 3 weeks ago Here ye !! here ye !!! get your boston cream pie here. Prep:20m Cook:25m Servings:10	Minitindel
	boston cream pie

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Ingredients

1/2 cup butter or margarine ( softened)

1 cup sugar

3 large eggs

2 cups sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 teaspoons vanilla extract

cream filling

chocolate glaze

***************************************************************************

**************Cream -Filling********

1/2 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 cups milk

4 egg yolks, lightly beaten

1 teaspoon vanilla

combine 1st - 3 ingredients in a heavy saucepan, add milk and egg yolks, stirring with a wire whisk until blended

cook over medium heat, stirring constantly, until mixture comes to a boil,... boil one minute or until thickened, stirring constantly, remove from heat stir in vanilla and cool yields 2-1/2 cups..........

************************************************************************************************** Chocolate Glaze*******

2 tablespoons butter or margarine

1 ( 1 ounce) square unsweetened chocolate

1 cup sifted powdered sugar

2 tablespoons boiling water

melt butter and chocolate in a saucepan, stirring constantly, cool slightly add powdered suagr and water, beat until smooth

yields 1/2 cup

Directions

Beat butter at medium speed with an mixer until creamy; gradually add sugar, beating, beating well.add eggs, one at a time, beating after each addition.

combine flour, baking powder, and salt; add butter mixture alternately with milk, beginning and ending with flour mixture. mix after each addition; stir in vanilla.

pour batter into 2 greased and floured 9 inch round cake pans.

bake at 350 degrees F. for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.cool in pans on wire racks 10 minutes; remove from pans, cool completely on wire racks.

spread cream filling between cake layers.spread chocolate glaze over top of cake, letting excess drip down sides of cake. chill until ready to serve.

yields 8 to 10 servings.

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