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My review
Boston Cream Pie II
27
JBS BOX
"Yellow cake filled with custard and topped with chocolate icing--yummy!"
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Ingredients
1 h 20 m servings 318Original recipe yields 12 servings (1 9-inch round cake)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
- Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
- To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
- To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
- To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
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Reviews
Read all reviews 157190 Ratings
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Most helpful positive review
11/7/2004
Here's a trick I learned a couple of years ago about splitting the cake. Instead of using a knife to cut the cake, you can use dental floss. Just use a long piece of floss to line up the floss w...
Most helpful critical review
4/13/2008
I only used the custard and chocolate parts of this recipe. I was afraid to use the cake part of this recipe, based on the negative reviews, so I used just a Duncan Hines Golden Butter mix. As ...
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11/7/2004
Here's a trick I learned a couple of years ago about splitting the cake. Instead of using a knife to cut the cake, you can use dental floss. Just use a long piece of floss to line up the floss w...
11/24/2004
THE CAKE CAME OUT GREAT. VERY EASY. I HAVE READ A FEW OF THE REVIEWS, AND ONE HAD SAID THAT THE CUSTARD WAS LUMPY. THE ONLY LUMPS I GOT WERE FROM THE SIDES OF THE PAN WHEN I STIRRED THEM IN. ...
5/24/2009
I can't speak for the icing or the filling, but this cake recipe is wonderful and moist. However, I prefer to bake it in two layers rather than split it, so if you are like me, just enter 18 se...
3/1/2009
This was a GREAT recipe! I did make a couple of changes. I used my own custard recipe which is basically the same as this one but the quantities are different and I wanted a bit more. I also use...
10/11/2005
Excellent Cake. I always mix sugar and cornstarch first until it is a fine powder (for any recipe). Then I stired in the milk with no problem with lumps. I always use a rubber spatula with a f...
12/29/2002
I made this today as a birthday cake and was very pleased about the results. I used a golden yellow cake mix (as I can't seem to get my homemade cakes that light yet) but followed the directions...
3/11/2003
I took a shortcut and used a yellow boxed cake mix, but this was devine. The custard filling and chocolate glaze were the best and taste just like I had gotten it from a bakery. I used a wire ...
4/13/2008
I only used the custard and chocolate parts of this recipe. I was afraid to use the cake part of this recipe, based on the negative reviews, so I used just a Duncan Hines Golden Butter mix. As ...
5/19/2012
This is the same recipe as in my old Betty Crocker cookbook. Excellent flavor and easy to make. The only thing I do different is add a tablespoon of butter with the vanilla once the custard is...