Boston Cream Pie
"The New Englanders know its not really a pie...its a cake!"
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
1 Cake
- Serves:
- 8
ingredients
-
Cake Layer
- 1⁄4 cup vegetable shortening
- 1 cup white sugar
- 1 egg
- 1 3⁄4 cups all-purpose white flour
- 4 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
-
Cream Filling
- 2 tablespoons all-purpose white flour
- 2 teaspoons all-purpose white flour
- 6 tablespoons white sugar
- 1 egg
- 1⁄2 cup milk
- 1 pinch salt
- 1⁄2 teaspoon vanilla extract
- chocolate frosting
directions
- Preheat the oven to 350 degrees F.
- Grease and flour two 8-inch round cake pans.
- Cream the shortening with the 1 cup sugar.
- Add 1 egg and beat until blended.
- Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt.
- Add to the creamed mixture alternately with the milk.
- Stir in the vanilla. Divide the batter between the cake tins.
- Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling, combine the flour with the sugar in a small saucepan.
- Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick.
- Stir in the vanilla. Chill in the refrigerator.
- Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling, combine the flour with the sugar in a small saucepan.
- To assemble, spread the filling between the cooled cake layers and top with the frosting.
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Reviews
-
I'm sorry, but this boston cream pie just didn't work all that well for me. The cake seemed too absorbent and not "tight" enough, as far as the size of the air bubbles in it. I really can't explain it. And I was not too impressed with the flavor of the filling. I also think it could have used more filling. I think I will be sticking with the recipe I usually use, although it is a bit more time-consuming than this one.
