Boston Cream Pie I

3.8
(89)

A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.

Beautiful layered Boston Cream Pie Cake on cake stand with a plated slice out nearby
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25
25
25
Servings:
12
Yield:
1 to 9 - inch layer cake

Ingredients

  • 6 tablespoons butter, softened

  • 2 tablespoons all-purpose flour

  • 1 ½ cups cake flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ¾ cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • ½ cup milk

  • ½ cup light cream

  • ½ cup milk

  • ¼ cup white sugar

  • 1 pinch salt

  • 4 teaspoons cornstarch

  • 2 eggs

  • ½ teaspoon vanilla extract

  • 3 (1 ounce) squares semisweet chocolate

  • 2 tablespoons butter

  • ¼ cup light cream

  • ½ teaspoon vanilla extract

  • ½ cup confectioners' sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.

  2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

  3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

  4. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.

  5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

  6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

  7. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Nutrition Facts (per serving)

326 Calories
15g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 326
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 44%
Cholesterol 94mg 31%
Sodium 223mg 10%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 3%
Total Sugars 26g
Protein 5g
Vitamin C 0mg 1%
Calcium 97mg 7%
Iron 2mg 12%
Potassium 95mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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