from the kitchen of: Betty Crocker's CookbookFor the Cake:
1 1/2 cups cake flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1 tsp vanilla
1/2 tsp salt
1 large egg
1.Heat oven to 350. Grease a round 9" pan.
2.Beat all ingredients for 30 seconds on low speed scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan.
3.Bake for 35 minutes. Cool completely before you assemble the "pie"
4. Make cream filling and chocolate glaze. Split cake horizontally in half. Spread filling over bottom layer; top with top layer. Spread glaze over top of cake. Cover and refrigerate until serving. Store in refrigerator.
For the Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
1 1/2 cups milk
2 large egg yolks, slightly beaten
2 tsp vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute; remove from heat and add vanilla. Cover with plastic wrap and let cool.
For the Glaze:
3 Tbs. butter
3 ounces unsweetened baking chocolate
1 cup powdered sugar
3/4 tsp. vanilla
about 2 Tbs. hot water
Melt butter and chocolate in saucepan over low heat, stirring frequently, remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tsp. at a time, until smooth and spreadable.
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1 tsp vanilla
1/2 tsp salt
1 large egg
1.Heat oven to 350. Grease a round 9" pan.
2.Beat all ingredients for 30 seconds on low speed scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan.
3.Bake for 35 minutes. Cool completely before you assemble the "pie"
4. Make cream filling and chocolate glaze. Split cake horizontally in half. Spread filling over bottom layer; top with top layer. Spread glaze over top of cake. Cover and refrigerate until serving. Store in refrigerator.
For the Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
1 1/2 cups milk
2 large egg yolks, slightly beaten
2 tsp vanilla
Mix sugar, cornstarch and salt in 2-quart saucepan. Mix milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute; remove from heat and add vanilla. Cover with plastic wrap and let cool.
For the Glaze:
3 Tbs. butter
3 ounces unsweetened baking chocolate
1 cup powdered sugar
3/4 tsp. vanilla
about 2 Tbs. hot water
Melt butter and chocolate in saucepan over low heat, stirring frequently, remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tsp. at a time, until smooth and spreadable.
1 comment:
When is a pie not a pie? When it is a cake! How confusing. This cake dates way back to the mid 1800's. A French chef, named M. Sanzian skillfully put together the combination for this now well known pie/cake. There are two theories about why this Boston Cream Pie is called a pie, but is actually a cake. The first one is this: the availability of cake pans was rare so it was a cake that was often baked in a pie dish. The second is because of it's custard filling which is usually something that is associated with pies, not cakes. With the flavors of cream, cake and chocolate combined it doesn't really matter if it is a cake or a pie. It is simplicity at it's best. The flavors do a classic dance in your mouth. It is delicious. I give this recipe 5 stars for the cake, the pudding filling 5 stars, but the chocolate ganache needs work, so maybe 3 stars.
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