Boston Cream Pie

By AnneS

Ingredients

• Cream filling:
• 2 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup soft butter
• 1/4 cup shortening
• 1 1/2 teaspoons vanilla
• 1 1/4 cups sour cream
• 4 egg whites
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 2 egg yolks
• 1 Tablespoon butter
• 1 teaspoon vanilla
• Glaze:
• 3 Tablespoons water
• 2 Tablespoons butter
• 1/4 cup Hersey's cocoa
• 1 cup confectioner's sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Cake: Grease and sugar (granulated) two 9" cake pans. Combine flour, sugar, soda, baking powder, and salt in large mixer bowl. Add butter, shortening, vanilla and sour milk. Blend on low speed for 30 seconds. Beat on medium for 2 minutes. Add egg whites and beat for 2 minutes. Pour into pans. Bake at 350 degrees for 30-35 minutes, or until tester comes out clean. Cool 10 minutes and remove from pans. Cool completely.

Filling: Combine sugar, cornstarch and salt in saucepan. Gradually add mils and egg yolk; blend well. Cook and stir over medium heat until mixture boils; boil and stir for 1 minutes. Remove from heat. Blend in butter and vanilla. Cool 10 minutes. Spoon over 1 cake layer. Carefully top with remaining layer. Combine water and butter in a small pan. Bring to a full boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in XXX sugar and vanilla til smooth. Immediately pour onto top of cake, allowing some to drizzle down sides. Chill before serving.

Makes 8-10 servings.