Original Boston Cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Shortening |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | t | Vanilla |
| 1 1/4 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 3/4 | c | Milk |
| 1/3 | c | Sugar |
| 1 | T | Cornstarch |
| 1 1/2 | c | Milk |
| 2 | Egg yolks, slightly beaten | |
| 1 | T | Butter |
| 2 | T | Water |
| 2 | T | Butter |
| 3 | T | Cocoa |
| 1 | c | Confectioners sugar |
| 1/2 | t | Vanilla |
INSTRUCTIONS
Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well greased and floured 9-inch layer pan. Bake 30 to 35 minutes or until done. Cool 10 minutes; remove from pan. Cool completely. Filling: In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake layer into two thin layers. Spread filling onto one cake layer; top with remaining layer. Glaze: In small saucepan combine water and butter. Bring to a full boil; remove from heat and immediately stir in cocoa. Beat in confectioners sugar and vanilla (whisk if necessary) until smooth; cool slightly. Pour onto top of cake, allowing some to drizzle down sides. Chill. Garnish with whipped cream or nuts if desired. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3135
Calories From Fat: 1213
Total Fat: 135.8g
Cholesterol: 906mg
Sodium: 1744.8mg
Potassium: 1383.8mg
Carbohydrates: 433.5g
Fiber: 9.7g
Sugar: 296g
Protein: 55.6g