Boston Cream Pie
Makes 1 (9-inch) pie
|1||cup granulated sugar|
|1-1/4||cups all-purpose flour|
|1-1/2||teaspoons baking powder|
- Preheat oven to 350°F. Grease and flour 9-inch round cake pan. Beat together granulated sugar and shortening in large bowl until light and fluffy. Blend in egg and vanilla. Combine flour, baking powder and salt in small bowl. Add flour mixture to sugar mixture alternately with milk, beating well after each addition. Pour into prepared pan. Bake 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes.
- Meanwhile, prepare Cream Filling. Loosen edge of cake and remove to rack to cool completely. Prepare Chocolate Glaze. When cake is cool, split in half horizontally to make 2 thin layers. To assemble, spoon Cream Filling over bottom half of cake; cover with top half. Spread top with Chocolate Glaze; cool. Serve when glaze is completely set. Refrigerate.
Combine 1/3 cup granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt in 2-quart saucepan. Gradually stir in 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Gradually stir small amount of hot mixture into 2 slightly beaten egg yolks; mix thoroughly. Return to hot mixture in pan. Bring to a boil; boil 1 minute, stirring constantly. Do not overcook. Remove from heat; stir in 2 teaspoons vanilla. Cool to room temperature. Chill.
Combine 2 (1-ounce) squares unsweetened chocolate and 3 tablespoons butter in medium saucepan; stir over low heat until melted. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 3 to 5 teaspoons water, 1 teaspoon at a time, until glaze is of desired consistency. Cool slightly.
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