Ingredients: |
Ingredients: Cake:
1 1/4 c.Flour
1 c. Sugar
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
3/4 c. Milk
1/3 c. Shortening
1 Egg
1 tsp. Vanilla
Filling:
1/3 c. Sugar
2 T. Cornstarch
1/8 tsp. Salt
1 1/2 c. Milk
2 Egg Yolks, slightly beaten
2 tsp. Vanilla
Chocolate Glaze:
2 squares, 1oz. each Unsweetened Chocolate
3 T. Butter or Margarine
1 c. Powdered Sugar
3/4 tsp. Vanilla
About 2 T. Water
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Directions: |
Directions:Cake:
Preheat oven to 350 Grease and flour 2 round cake pans.
In a large mixing bowl, beat all ingredients on low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping the bowl occasionally for 3 minutes. Pour batter equally into the 2 pans. Bake 25-30 minutes or until a toothpick in the center comes out clean. Cool completely.
Filling:
Mix sugar, cornstarch and salt in a 2qt. saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks. Blend this mixture back into the hot mixture left in the saucepan. Boil and stir 1 minute. Remove from heat and stir in the vanilla.
Cool to room temperature.
Chocolate Glaze:
Heat chocolate and butter over low heat until melted. Remove from heat, stir in powdered sugar and vanilla. Stir in water, 1 tsp. at a time, until glaze is of desired consistency.
Assembling:
Place the rounded side of one cake onto your serving plate. Spoon all of the filling evenly over the flat side of the cake. Top with the flat side of the second cake. Pour the glaze evenly over the top of the cake. Start in the middle working out to the edges. The glaze will roll over the edge and down the sides. |
This recipe for Boston Cream Pie is from