Boston Cream Pie

By á-48379

Ingredients

• 6 tbsp. Butter, softened
• 2 tbsp. All-purpose flour
• 1-1/2 c. cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 c. white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 c. milk
• 1/2 c. light cream
• 1/2 c. milk
• 1/4 c. white sugar
• 1 pinch salt
• 4 tsp cornstarch
• 2 eggs
• 1/2 tsp vanilla extract
• 3 (1 oz)square semisweet chocolate
• 2 tbsp. Butter
• 1/4 c light cream
• 1/2 tsp vanilla extract
• 1/2 c. confectioner's sugar

Preparation

Step 1

1. Preheat oven to 375 degrees. Grease and flour 2 - 9 inch round cake pans. Sift together flour, cake flour, baking powder and salt, set aside.
2. In a deep bowl cream together 6 tbsp. Butter with 3/4 c. sugar until light and fluffy. Beat in 2 eggs, one at a time, then beat in 1 tap. Vanilla extract. Add flour mixture alternately with 1/2 c. milk in 3 additions. Beating the bater smooth after each addition. Divide batter between 2 pans.
3. Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back. Turn cakes onto wire racks to cool.
4. To make filling: combine 1/2 c. light cream with 1/4 c of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 c. of the sugar and salt, stirring until dissolved. Remove from heat.
5. In small bowl, combine 1/4 c. of the milk with the cornstarch and whisk to remove lumps. Whisk in 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return mixture t saucepan, bring to boil and cook over low heat stirring constantly until custard thickens and is smooth (about 5 minutes). Remove from heat and stir in 1/2 tsp vanilla. Allow to cool to room temperature.
6. To Make Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tbsp. Butter until they are completely melted. Remove from heat and, string constantly, add the 1/4 c. light cream in a thin steady stream. When mixture is smooth, stir in confectioner's sugar and beat vigorously. Stir in 1/2 tsp vanilla.
7. To Assemble Cake: Spread the cooled filling over the cooled cakes and place the second on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.