Boston Cream Cake

Name: Boston Cream Cake
Cook time: 2 h
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 1 cup unbleached white flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup white potato puree; 1 tablespoon soy margarine; 1/2 cup sugar; 1 teaspoon vanilla; 1/4 teaspoon lemon extract; 1/2 cup plain soymilk; cooking spray; 1/4 cup raw cashews; 3/4 cup cold water; 2 tablespoons cold water; 3 ounces soft tofu; 1/2 cup sugar; 4 teaspoons cornstarch; 1/4 teaspoon salt; 1 tablespoon canola oil; 1 teaspoon vanilla; 3 tablespoons cocoa; 1 tablespoon canola oil; 1 cup sifted powdered sugar; 2 tablespoons boiling water

Submitted by That is Dr House to

"I have this thing about Boston Cream anything... From Veggie Life."

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Ready In:: 2hrs
Ingredients:: 23
Serves:: 12

ingredients

Cake
1 cup unbleached white flour
1 ¹⁄₄ teaspoons baking powder
¹⁄₂ teaspoon salt
¹⁄₄ cup white potato puree
1 tablespoon soy margarine
¹⁄₂ cup sugar
1 teaspoon vanilla
¹⁄₄ teaspoon lemon extract
¹⁄₂ cup plain soymilk
cooking spray
Filling
¹⁄₄ cup raw cashews
³⁄₄ cup cold water
2 tablespoons cold water
3 ounces soft tofu
¹⁄₂ cup sugar
4 teaspoons cornstarch
¹⁄₄ teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla
Glaze
3 tablespoons cocoa
1 tablespoon canola oil
1 cup sifted powdered sugar
2 tablespoons boiling water

directions

The milk and the potato need to be at room temperature.
Cake: Preheat oven to 350°F Spray and flour an 8 inch round pan.
Sift flour, baking powder and salt together.
Cream Potato and margarine. Add the sugar and beat until fully blended and mix is fluffy.
Add the Vanilla and lemon to the sugar mix and continue to beat.
Slowly add soy milk, beating until fully blended. Then add flour mixture, 1/3 cup at a time, and beat until batter is smooth.
Pour into pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 20 minutes.
Remove from pan and let cool on a rack for at least 1 hour.
filling:
In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water Wash down sides of blender while doing so and then blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.
Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes.
Remove from heat then stir in oil and vanilla. Allow to cool, stir occasionally. At room temperature, cover and refrigerate until chilled, at least 1 hour.
To make glaze:
In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.
To assemble cake:
Split cake into layers. Place bottom on plate and spread filling on. Top with second layer. Spread glaze over top layer. Don't worry if it drips.
Refrigerate until served.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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