Boston Tea Party Cake (1956)
"This is adapted from Pillsbury's 7th Grand National Cookbook from 1956. It was a winner for Mrs. Arnold C. Anderson in the Senior category. It's a Boston cream pie in reverse--chocolate cake with butterscotch filling, topped with whipped cream."
- Ready In:
- 50mins
- Ingredients:
- 19
- Yields:
-
1 cake
- Serves:
- 8-12
ingredients
-
Cake
- 1 cup sifted all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 1⁄3 cup cocoa
- 1⁄4 cup shortening
- 2⁄3 cup milk
- 1 egg
- 1⁄2 teaspoon vanilla extract
-
Filling
- 1⁄2 cup firmly packed brown sugar
- 1 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 egg yolk (or 1 whole egg)
- 1 cup milk
- 1 tablespoon butter
- 1⁄2 teaspoon vanilla extract
-
Topping
- 1⁄2 cup whipping cream
- 1 tablespoon sugar
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 350°F.
- Grease and flour the bottom of a 9" round cake pan.
- Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
- Add shortening and milk and beat at low speed for 1 1/2 minutes.
- Add egg and vanilla.
- Beat 1 1/2 minutes more.
- Turn batter into prepared pan.
- Bake 30-35 minutes, or until tester comes out clean.
- Cool.
-
For filling:
- Blend brown sugar, cornstarch and salt in a saucepan.
- Blend in egg yolk.
- Gradually add milk and mix thoroughly.
- Cook over moderate heat until thickened, stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Cover and cool.
-
For topping:
- Whip cream until thick.
- Fold in sugar and vanilla.
- To assemble, slice cake in half horizontally to make 2 layers.
- Spread filling over bottom layer.
- Place second layer on top.
- Spread whipped cream on top of cake.
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