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Boston Tea Party Cake (1956)

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“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
SERVES:
8-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour the bottom of a 9" round cake pan.
  3. Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
  4. Add shortening and milk and beat at low speed for 1 1/2 minutes.
  5. Add egg and vanilla.
  6. Beat 1 1/2 minutes more.
  7. Turn batter into prepared pan.
  8. Bake 30-35 minutes, or until tester comes out clean.
  9. Cool.
  10. For filling:
  11. Blend brown sugar, cornstarch and salt in a saucepan.
  12. Blend in egg yolk.
  13. Gradually add milk and mix thoroughly.
  14. Cook over moderate heat until thickened, stirring constantly.
  15. Remove from heat and stir in butter and vanilla.
  16. Cover and cool.
  17. For topping:
  18. Whip cream until thick.
  19. Fold in sugar and vanilla.
  20. To assemble, slice cake in half horizontally to make 2 layers.
  21. Spread filling over bottom layer.
  22. Place second layer on top.
  23. Spread whipped cream on top of cake.

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