Boston Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sifted cake flour |
| 1 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 3 | Eggs, separated | |
| 1 | c | Sugar |
| 1/3 | c | Water |
| 1 | t | Vanilla |
| 1/3 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1/8 | t | Salt |
| 1 | c | Milk |
| 1 | Egg | |
| 1 | t | Vanilla |
| 3 | T | Unsalted butter |
| 2 | oz | Unsweetened chocolate |
| 1 | T | Corn syrup |
| 2 | T | Water |
| 1 | c | Powdered sugar |
INSTRUCTIONS
Heat oven to 350°. Prepare cake: Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper. Sift flour, baking powder, salt onto sheet of waxed paper. Beat whites in a bowl until soft and peaks form. Beat in 1/2 cup sugar for 1-2 minutes until stiff peaks form. Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color. Beat in water and vanilla. Fold in whites. Fold in flour mixture in 2 additions. Scrape into pans. Bake in 350° oven 25 minutes or until tops spring back when lightly touched. Turn cakes out on to racks to cool completely. Peel off paper. Prepare filling: Mix sugar, flour and salt in saucepan. Stir in 3/4 cup milk. Heat over medium heat, whisking constantly, until mixture boils; cook 2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk mixture into saucepan. Return to heat. Cook, stirring, 1 minute. Stir in vanilla. Cover with plastic wrap, pressing on surface to prevent film. Cool. Invert cake layer on serving plate. Stir cooled filling; spread over layer. Invert second layer on top. Prepare Glaze: melt butter and chocolate in saucepan over low heat, stirrin occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth Spoon ontop of caek; spread level, allowing some of glaze to flow over edge. Chill. Recipe by: Family Circle 6/3/97 Posted to MC-Recipe Digest V1 #631 by The Taillons <taillon@access.mountain.net> on Jun 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 78
Total Fat: 9g
Cholesterol: 85.5mg
Sodium: 262.9mg
Potassium: 137.2mg
Carbohydrates: 70.1g
Fiber: 1.4g
Sugar: 49.8g
Protein: 6.1g