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A must try soon recipe.
Thanks,
Myra
The official dessert of Massachusetts since 1996, Boston Cream Pie actually goes back 140 years earlier than that. Created by a chef at Boston’s Parker House Hotel in 1856, it is not a pie, but a cake. There are many recipes around and this is just one version. Although only one layer, the dessert is rich and satisfying. I LOVE, LOVE, LOVE the flavors so reminiscent of chocolate eclairs!
Ингредиенты
- CAKE: (Note: I donât recommend subbing a box cake mix for the cake because this needs a firm texture.)
- ½ cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- CREAM FILLING:
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- Dash of salt
- 1 1/4 cups milk
- 1 egg, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- CHOCOLATE GLAZE:
- 2 tablespoons butter
- 1 ounce unsweetened chocolate
- 1 cup sifted powdered sugar
- 2 tablespoons boiling water
Инструкции
- CAKE:
- Heat oven to 350 degrees F. Grease and flour a 9 inch round cake pan.
- In large mixing bowl beat together the ½ cup butter and 1 cup sugar; add the 2 eggs and vanilla and beat well.
- In separate bowl mix together the cake flour, baking powder and salt. Add the dry ingredients to the butter and sugar mixture alternately with the 2/3 cup milk. (Batter is stiffer than box cake mixes batter.)
- Push batter into prepared pan and bake 30 minutes or until done. Cool 10 minutes in pan, then remove from pan and cool.
- CREAM FILLING:
- Mix 1/3 cup sugar, 3 tablespoons flour and dash of salt in saucepan. Whisk in the 1 1/4 cups milk, blending well.
- Bring to a boil over medium heat stirring constantly. Cook two minutes longer. Remove from heat.
- Slowly stir 1/4 of the hot pudding into beaten egg, stirring. Return that to saucepan and heat just to boiling point.
- Stir in 1 tablespoon butter and vanilla. Cover and chill thoroughly, about 1-2 hours.
- CHOCOLATE GLAZE:
- Melt 2 tablespoons butter with the unsweetened chocolate (low power level in microwave is fine but watch constantly and stir often.)
- Stir in powdered sugar and boiling water and blend until smooth. Use immediately.
- TO ASSEMBLE:
- Split cake by cutting horizontally into two equal layers. Spread cream filling on bottom layer and cover with top layer. Spread chocolate glaze evenly over top. Serve.
- Keep leftover cake refrigerated (if there is any leftover!)
- Yield: 8 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 543 | |
| Calories from Fat 171 | 31% |
| Total Fat 19.44g | 24% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 665mg | 28% |
| Potassium 157mg | 4% |
| Total Carbs 86.58g | 23% |
| Dietary Fiber 1.3g | 4% |
| Sugars 32.69g | 22% |
| Protein 7.05g | 11% |
