BOSTON CREAM PIE

(From my sister-in-law Marg)

 

1-1/2 cups pastry flour

1 cup sugar

2 tsp baking powder

1/2 tsp salt

1/3 cup softened margarine/butter

2/3 cup milk

1 tsp vanilla

1 large egg

 

Custard Filling:

1/2 cup sugar

1/2 tsp salt

2 tbsp cornstarch

1 tbsp pastry flour

2 cups milk

1 egg, slightly beaten

1 tbsp margarine/butter

1 tsp vanilla

 

Glossy Chocolate Icing: see recipe

Mix dry ingredients together in mixing bowl. Add margarine/butter, milk and vanilla. Beat at medium-low speed with electric mixer for 2 minutes, scraping sides of bowl often; or by hand until smooth. Add unbeaten egg and continue beating 2 more minutes. Pour batter into greased and floured 9x1-1/2 inch cake pan or 2 shallower layer cake pans. Bake at 350F/175C until done, about 30 minutes. If one cake, split horizontally when cooled. Put 2 layers together with creamy custard or chocolate filling or jam, as desired. Spread glossy chocolate icing (see below) on top. Cut into wedges. Approximately 8 servings.

 

Custard Filling:

Combine dry ingredients in top of double boiler. Stir in milk. bring to a boil over low heat and boil 3 minutes, stirring constantly. Remove from heat. Stir a little of the hot mixture into slightly beaten egg, then blend into hot mixture. Place over boiling water and cook 15 minutes, stirring occasionally. Blend in margarine/butter. Chill thoroughly. Add vanilla and beat until smooth before spreading on cake.

 

Glossy Chocolate Icing:

1-1/2 tsp hot milk

1 cup icing sugar

1 tbsp margarine/butter

1/2 tsp vanilla

1 oz melted unsweetened chocolate

 

Combine hot milk and margarine/butter. Add sugar and vanilla and beat until smooth. Add chocolate and mix thoroughly. Pour over top of cake.

 

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