Boston Cream Pie

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Oct 21, 1998

As many of you know, I am a fan of the Chef and staff at World Wide Recipes. I have found so many wonderful recipes there, and with their recipes come a bit of history, which is for me is a treat, as my day is made if I learn something new each day. I tested this recipe and found it be "incredible, and tantalizing" And you know? Boston Cream Pie, really isn't a pie at all!

Boston Cream Pie

For the cake: 2 tsp (10 ml) plus 6 Tbs (90 ml) butter, softened
2 Tbs (30 ml) all-purpose flour
1+1/2 cups (375 ml) cake flour (not self-rising)
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) sugar
2 eggs
1 tsp (5 ml) vanilla extract
1/2 cup milk

For the custard filling:
1/2 (125 ml) cup light cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) sugar
A pinch of salt
4 tsp (20 ml) cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp (2 ml) vanilla extract

For the chocolate frosting:
3 one-ounce (28 g) squares semi-sweet chocolate, cut into small bits
2 Tbs (30 ml) butter
1/4 cup (60 ml) light cream
1/2 cup (125 ml) powdered sugar (confectioner's sugar), sifted
1/2 tsp (2 ml) vanilla extract

Butter and flour the insides of two 9 inch (25 cm) round cake pans. Combine the cake flour, the baking powder, and the salt, and sift them onto a piece of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of butter together with the sugar, beating them until the mixture is light and fluffy. Beat in the two eggs, one at a time, and the vanilla. Beat in 1/3 of the flour mixture until it is thoroughly incorporated, add 1/3 of the milk, and beat until the batter is smooth. Repeat two more times. Divide the batter between the two prepared cake pans and bake in the center of a preheated 375F (190C) oven for about 15 minutes, or until the cake begins to shrink away from the sides of the pan and the center springs back immediately when poked with a finger. Turn the cakes onto wire racks to cool. For the filling, combine the cream and half the milk in a saucepan and bring almost to a boil over moderate heat. When bubbles begin to form around the edge of the pan add the sugar and salt and stir until they are dissolved. Remove the pan from heat. Combine the remaining milk and the cornstarch in a bowl and stir to remove lumps. Whisk the two eggs into this

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