Boston cream pie
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Boston cream pie
  Pie    Creams  
Last updated 6/12/2012 12:54:04 AM. Recipe ID 15962. Report a problem with this recipe.
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      Title: Boston cream pie
 Categories: Pies, Desserts
      Yield: 14 Servings
           -----------cake l-----------
      1 c  Sugar
    2/3 c  Milk
  1 3/4 c  All-purpose flour
           -------vanilla egg c--------
    1/3 c  Cornstarch
  2 1/2 c  Milk
           --------chocolate g---------
      1 tb Butter
    1/4 c  Milk
    1/4 c  Butter, softened
      3    Large eggs
      1 ts Vanilla
      2 ts Baking powder
    2/3 c  Sugar
    1/4 ts Salt
      4    Large egg yolks,lightly beat
      3    1 oz. chocolate squares
    1/3 c  Confectioners' sugar
  Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9"
  round cake pans.In large bowl with electric mixer at medium speed,
  beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
  baking powder about 4 minutes until thoroughly blended and smooth.
  Spoon batter into prepared pans;bake 30 minutes until wooden pick
  inserted in center of each layer comes out clean.Remove layers to
  wire racks to cool completely. Prepare egg custard: In 2 qt.
  saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly
  mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over
  medium heat,stirring constantly;cook 1 minute until mixture boils
  rapidly and thickens.Remove from heat; very slowly pour lightly
  beaten egg yolks into hot mixture,stirring rapidly and constantly to
  blend and keep smooth.Return mixture to low heat;cook 1 minute
  longer.Do not allow to boil.Remove from heat;stir in 1 tbsp.
  vanilla.Cool completely,stirring frequently. Prepare chocolate glaze:
  In small heavy saucepan over very low heat, melt chocolate and 1
  tbsp. butter,stirring frequently until blended and smooth.Remove from
  heat;stir in confectioners sugar and 1/4 cup milk until blended and
  smooth.Keep warm,covered. To assemble: Using sharp serrated
  knife,carefully cut cooled layers in half horizontally.Place one
  layer,cut side up,on serving platter; spread with 1/3 cooled
  custard.Repeat with remaining cake layers and custard,ending with
  cake layer,cut side down.Spoon warm glaze over top of cake,letting
  mixture drip down sides.Makes 12 to 16 servings.

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Recipe ID 15962 (Apr 03, 2005)

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