Sunday, April 24, 2011

Boston Cream Pie

Happy Easter!!!
This Easter was a very special one for various reasons. One of the reasons was because it was my fathers birthday. I baked this cake for him and made it special for my family's Easter/BDay celebration. I knew it turned out well because every person asked for seconds on the cake, even my grandpa. This was a relatively easy recipe, especially after I shortened the process by using a box mix for yellow cake. You should definitely give it a try, it will truly impress those you present it to.


Two baked yellow cake layers from 9" round pans
(you can prepare the yellow cake from a box mix or from scratch)

Custard Filling:
1/2 cup milk
1/2 cup light cream
1/2 cup milk, divided
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract

Chocolate Glaze:
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Directions :
To Make The Filling:
1. In a double boiler pan or a saucepan, 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.
2. 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.
3. Return 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 it to cool to room temperature. If you are making the custard ahead of time, you may refrigerate the custard, just be sure to let it sit out for a half hour at room temperature before assembling cake.
 To Make The Chocolate Glaze:
1. In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted.
2. 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. Then stir in the 1/2 teaspoon vanilla.
 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. Cut out individual pieces and Enjoy!

Happy Birthday Dad!
Recipe adapted from

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