6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar
Boston Cream Pie
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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9
inch round cake pans. Sift the all-purpose flour, cake flour, baking powder
and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until
light and fluffy. Beat in the 2 eggs, one at a time, then beat in the
1 teaspoon vanilla extract. Add the flour mixture alternately with the
1/2 cup of the milk in 3 additions, Beating the batter smooth after each
addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin
to shrink away from the sides of the pans and centers spring back when
lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the
milk and cook over medium heat until bubbles begin to form around the
edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring
until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk
to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin
stream, whisking constantly. Return to the mixture to the saucepan, bring
to a boil, and cook over low heat, stirring constantly, until the custard
thickens and is smooth (about 5 minutes). Remove from heat and stir in
the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir
the chocolate pieces and 2 tablespoons butter until they are completely
melted. Remove from the heat and, stirring constantly, add the 1/4 cup
light cream in a thin steady stream. When mixture is smooth, stir in the
confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes
and place the second cake on top. Pour the chocolate frosting evenly over
the top allowing it to spill down the sides.