Recipe

Boston Cream Pie Or Cake Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 2 months, 3 weeks ago Made up of several recipes, trying to stick to authentic preparation, this was excellent. We all enjoyed it for mother's day! What's not to like about butter cake, custard and chocolate glaze! The cake when cut makes a good serving! Prep:60m Cook:60m Servings:12	Midgelet
	cakes boston cream pie bostoncreamcake

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Ingredients

Cake:

1 1/4 cups sugar

1 1/2 stick butter ( not margarine )

2 tsp pure vanilla

2 large eggs

2 cups all purpose flour

1/4 tsp dalt

3 tsp baking powder

1 cup milk ( skim is fine too but will be a bit less rich )

Custard:

1/3 cup sugar

3 Tbs cornstarch

3/4 cup half and half

3/4 cup cream

3 eggs

dash salt

2 tsp pure vanilla

3 Tbs butter ( not margarine )

Glaze:

6 0z pkg semi sweet chocolate chips

3 Tbs water

2 Tbs butter ( not margarine)

2 Tbs light corn syrup

dash salt

Directions

Tips:

make cake ahead of time, Freeze: then when partially frozen, slice cake in half, filling with prepared chilled custard.

Then wrap and chill cake overnight to keep cake and custard chilled and moist.

Before serving make the glaze and pour over the cake, smooth top and sides if you wish or just let it drip over.

One can of course, prepare the glaze and chill it - but it will harden.

If you want a soft frosting I sugest to use a chocolate buttercream frosting which can be chilled and remain soft.

So:

for cake: Beat butter, sugar and vanilla and cream light and fluffy. Beat in eggs one at a time.

Sift dry ingredients and add with milk to creamed mixture blending into a smooth batter

Pour in a greased and floured 9 inch springfiorm pan.

Bake in a preheated 350F oven, about 1 hour or tested done in center with toothpick in center.

The cake wont be that tall, but when filled and glazed, the pieces are nice size.

Cool completely in pan, remove .

Custard:

Mix everything ( except buttter and vanilla ) in a saucepan off heat . whisk till well mixed.

Then over medium heat cook and stir constantly until thick.

Remove from heat and add butter and vanilla.

If for some reason your custrad may be lumpy, just use this tips most chefs use, that is strain the custard into a bowl and discard lumps remaining in strainer.

Also if you feel custard is too thick, easily thin by whisking in a bit of milk or cream. If you like a bit of rum flavor, add it too.

Glaze:

I simply put all the ingreidnts in a micro safe dish and heat on high a minute ( or two ) and then whisk smooth, or one can make it the old fashinoned way by gently heating glaze ingrdients over a doubler boiler

Assemble:

Cut cake, fill with cream almost to the edges. Don't dispair if some custard flows onto the dish.

While the glaze is warm, pour and spread it over rhe cake.

Garnish if desired. serve at one

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