Boston Cream Pie #3
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Boston Cream Pie #3
  Pie    Creams  
Last updated 6/12/2012 1:09:49 AM. Recipe ID 36867. Report a problem with this recipe.
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      Title: Boston cream pie #3
 Categories: Pie
      Yield: 12 Servings
MMMMM------------------------CAKE LAYERS-----------------------------
    1/4 c  Butter; softened
      1 c  Sugar
      3 lg Eggs
    2/3 c  Milk
      1 ts Vanilla
  1 3/4 c  All-purpose flour
      2 ts Baking powder

    2/3 c  Sugar
    1/3 c  Cornstarch
    1/4 ts Salt
  2 1/2 c  Milk
      4 lg Eggs yolks; lightly

      3 oz Milk chocolate or semisweet
      1 tb Butter
    1/3 c  Confectioners' sugar
    1/4 c  Milk
  Date: Tue, 16 Apr 1996 00:05:13 -0400
  From: Walt Gray  Here is one that looks good. It
  came from Gemini's collection.
  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. 12 to
       16    servings.

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Recipe ID 36867 (Apr 03, 2005)

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