This Boston cream pie is a simple yellow cake filled with creamy custard all topped with chocolate icing Yummy
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
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.
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.
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.
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.
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.
