All-Chocolate Boston Cream Pie PRINT
- YIELD: 8 servings
|1||cup all-purpose flour|
|⅓||cup Hershey's Cocoa|
|½||teaspoon baking soda|
|6||tablespoons butter, softened|
|1||teaspoon vanilla extract|
|Chocolate Filling (recipe follows)|
|Satiny Chocolate Glaze (recipe follows)|
Heat oven to 350°F. Grease and flour a 9-inch round baking pan. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat with mixer on low until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time.
Chocolate Filling: Stir together ½ cup sugar, ¼ cup Hershey’s Cocoa and 2 tablespoons cornstarch in medium saucepan. Gradually stir in 1½ cups light cream; cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla extract. Press plastic wrap directly onto surface. Cool completely.
Satiny Chocolate Glaze: In small saucepan heat 2 tablespoons water, 1 tablespoon butter and 1 tablespoon corn syrup to boiling. Remove from heat; immediately stir in 2 tablespoons Hershey’s Cocoa. With whisk, gradually beat in ¾ cup powdered sugar and ½ teaspoon vanilla extract until smooth; cool slightly.