Boston Cream Pie

By pinkadidas178

Ingredients

• Cream Filling:
• 2 large eggs
• 1 1/2 cups milk
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 teaspoons vanilla
• Cake:
• Baking spray with flour to grease pan
• 2 1/2 cups all-purpose flour
• 2 cup granulated sugar
• 2/3 cup butter or margarine, room temperature
• 1 1/2 cup milk
• 3 teaspoons baking powder
• 2 teaspoon vanilla
• 1 teaspoon salt
• 2 large egg
• Chocolate Icing:
• 3 tablespoons butter or margarine
• 3 oz unsweetened baking chocolate
• 3 to 4 tablespoons water
• 1 cup powdered sugar
• 3/4 teaspoon vanilla

Details

Preparation time 35mins
Cooking time 155mins
Adapted from google.com

Preparation

Step 1

Separate egg yolks from the whites, discarding the whites. In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.

In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top (if this occurs, whisk until smooth). Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.

Heat the oven to 350°F. Spray two 9-inch round cake pans with the baking spray.

In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter evenly into both pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.

Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.

Once cooled, level the cakes so that they lay flat. Prepare icing.

In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water and sugar to desired consistency, until icing is smooth and able to spread/drip down sides.

On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down. Place dow rods in to hold cakes in place and prevent slipping.

Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.