From Paulette Vickery's Recipe Collection

Boston Cream Pie

cakes, desserts, pies

2 each eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoon butter
1/3 cup sugar
2 tablespoon flour
1 tablespoon corn starch
1/4 teaspoon salt
1 1/4 cup milk
1 tablespoon butter
2 each egg yolks, beaten
1 teaspoon vanilla
1/4 cup sugar
2 teaspoon corn starch
1/3 cup water
1/2 oz unsweetened chocolate
1/2 teaspoon vanilla

In medium mixing bowl beat eggs. Gradually add sugar. Add flour, baking powder, and salt. Mix thoroughly. In small saucepan, heat milk and butter, till butter melts. Stir into batter. Beat until well mixed. Turn into greased and floured 9 inch baking pan. Bake at 350 degrees, 25-30 minutes, or till cake is done. Cool 10 minutes. Remove from pan, cool thoroughly. Split cake horizontally into 2 layers, using sharp knife or string. Place 1 layer on 10 inch cake plate, and spread with vanilla cream filling. Place second layer atop. Spread chocolate glaze over top of cake, drizzling down sides.Vanilla Cream Filling: In saucepan combine, 1/3 cup sugar, 2 tablespoons flour, 1 tablespoon corn starch, and 1/4 teaspoon salt. Stir in 1 1/4 cups milk. Add 1 tablespoon butter. Cook and stir over medium heat, until thickened and bubbly. Reduce heat, and cook and stir 2 minutes longer. In small bowl beat 2 eggs. Gradually stir about half of the hot mixture into the eggs. Pour egg mixture into saucepan. Cook and stir till nearly bubbly. Reduce heat, and stir 1-2 additional minutes. Do not boil. Remove from heat. Stir in 1 teaspoon vanilla. Cover surface with waxed paper to prevent a skin from forming, chill.Chocolate Glaze: Combine 1/4 cup sugar, 2 teaspoons corn starch, and 1/8 teaspoon salt. Stir in 1/3 cup water. Add 1/2 square, (1/2 ounce), chocolate, cut up. Cook and stir till nearly bubbly. Cook and stir 2 minutes longer. Add 1/2 t vanilla.

Yield: 12 servings






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