|Picture from: thibeaultstablerecipes|
Image Credit: Ann
Boston Cream Pie
⅓ Cup butter
1 Cup sugar
1½ Cup sifted all-purpose flour
2½ teaspoons baking powder
¼ Teaspoon salt
⅔ Cup milk
½ teaspoon vanilla
Cream the butter and sugar until light and fluffy.
Add the egg and beat until creamy.
Sift the flour, baking powder, and salt together.
Add alternately with the combined milk and vanilla.
Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350°F oven for about 30 minutes, or until the cake springs back when lightly touched
in the center.
Cool on a rack for 5 minutes, then turn out and cool completely.
Place the cake on a serving plate and split horizontally into two layers with a serrated knife.
Carefully remove the top layer.
Fill with the chilled Cream Filling.
Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the
Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake
and filling seem almost as one.)
½ cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
¼ teaspoon salt
½ teaspoon vanilla
1½ cups milk
Combine the sugar, flour, and salt in a saucepan.
Gradually stir in the milk.
Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute.
Beat the egg yolks slightly.
Gradually stir in about half the thickened sauce.
Return to the heat and cook.
Stirring 2 or 3 minutes longer to take away the flour taste.
Remove from the heat and blend in the butter.
Strain into a bowl.
Cool for a few minutes, and then blend in the vanilla.
Cover and cool, then chill.
2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla
Melt the chocolate and butter in the microwave on medium low power.
Stir until smooth, and blend in the icing sugar and hot water.
Stir until smooth and slightly thickened (do not beat).
Stir in the vanilla.
Enjoy this excellent recipe and many more when visiting thibeaultstablerecipes