Boston Cream Pie
From fluffy24 15 years ago
- 35 minutes to make
- Serves 10
Moist yellow cake with a custard filling and rich chocolate fudge frosting. Yum! My grandmother made this all the time for my grandfather. It is so good.
Ingredients
- 1/3 cup shortening shopping list
- 1 cup sugar shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1-1/4 cups all-purpose flour shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup milk shopping list
- RICH FILLING(recipe follows) shopping list
- dark cocoa glaze(recipe follows) shopping list
- RICH FILLING shopping list
- 1/3 cup sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1-1/2 cups milk shopping list
- 2 egg yolks, slightly beaten shopping list
- 1 tablespoon butter or margarine shopping list
- 1 teaspoon vanilla extract shopping list
- dark cocoa glaze shopping list
- 3 tablespoons water shopping list
- 2 tablespoons butter or margarine shopping list
- 3 tablespoons HERSHEY'S cocoa shopping list
- 1 cup powdered sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
- Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
- Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.
- RICH FILLING
- Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.
- DARK COCOA GLAZE
- Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.
The Rating
Reviewed by 3 people-
great tasty recipe thanks high5
momo_55grandma
in Mountianview loved it
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" It was excellent "