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Boston Cream Pie I
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Indulgent Boston Cream Cake: A luscious blend of yellow cake, custard, and chocolate glaze.
Ingredients:
  • 6 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • 1.5 cups cake flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.75 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 0.5 cup light cream
  • 1 pinch salt
  • 4 teaspoons cornstarch
  • 0.5 teaspoon vanilla extract
  • 3 (1 ounce) squares semisweet chocolate
  • 0.25 cup light cream
  • 0.5 cup confectioners' sugar
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C), then generously grease and flour two 9-inch round cake pans. Next, sift together the all-purpose flour, cake flour, baking powder, and salt and set it aside.
  • In a deep bowl, whip 6 tablespoons of butter with 3/4 cup sugar until light and fluffy. Add eggs one at a time, then mix in 1 teaspoon vanilla extract. Gradually combine flour mixture and 1/2 cup milk in 3 parts, beating until smooth. Divide batter evenly between the 2 prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes start to pull away from the sides and bounce back when touched. Transfer the cakes to wire racks to cool.
  • In a saucepan, gently heat 1/2 cup light cream and 1/4 cup milk until bubbles form around the edges. Stir in 1/4 cup sugar and salt until dissolved, then remove from heat.
  • Combine 1/4 cup milk with cornstarch in a small bowl, whisk until smooth. Add 2 eggs and whisk. Gradually whisk in hot cream. Return mixture to saucepan, bring to a boil, cook on low heat for 5 minutes until custard thickens. Remove from heat, add 1/2 teaspoon vanilla, and cool to room temperature.
  • Prepare the Chocolate Frosting: Melt the chocolate pieces and 2 tablespoons of butter in a heavy saucepan over low heat. Once melted, take off the heat and slowly stir in 1/4 cup of light cream. When smooth, mix in the confectioners' sugar and vigorously beat the mixture. Lastly, incorporate 1/2 teaspoon of vanilla.
  • Assemble the cake by spreading the cooled filling over one of the cooled cakes, then place the second cake on top. Drizzle the chocolate frosting evenly over the top, letting it cascade down the sides.

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