Recipe

Boston Cream Pie Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 3 months ago 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. Prep:25m Cook:35m Servings:10	Fluffy24
	easy and delicious

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Ingredients

1/3 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

RICH FILLING(recipe follows)

DARK COCOA GLAZE(recipe follows)

RICH FILLING

1/3 cup sugar

2 tablespoons cornstarch

1-1/2 cups milk

2 egg yolks, slightly beaten

1 tablespoon butter or margarine

1 teaspoon vanilla extract

DARK COCOA GLAZE

3 tablespoons water

2 tablespoons butter or margarine

3 tablespoons HERSHEY'S Cocoa

1 cup powdered sugar

1/2 teaspoon vanilla extract

Directions

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.

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