Boston Cream Pie
Description
This Boston cream pie is a simple yellow cake filled with creamy custard, all topped with chocolate icing. Yummy! A classic yet always impressive dessert.
Ingredients
•
1 1/4 cups all-purpose flour
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1 cup white sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup milk
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1/3 cup shortening
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1 egg
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1 teaspoon vanilla extract
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1/3 cup white sugar
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2 tablespoons cornstarch
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1/8 teaspoon salt
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1 1/2 cups milk
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2 egg yolks
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2 teaspoons vanilla extract
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2 (1 ounce) squares unsweetened chocolate
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3 tablespoons butter
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1 cup confectioners' sugar
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3/4 teaspoon vanilla extract
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2 tablespoons hot water, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2
Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
3
Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
4
Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.
5
Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.
6
Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.