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.