Recipe Archives->Cakes->Boston Cream 12

Boston Cream Pie

1 1/4 cups sugar
3/4 cup butter
2 tsp pure vanilla
2 large eggs
2 cups all purpose flour
1/4 tsp salt
3 tsp baking powder
1 cup milk

1/3 cup sugar
3 Tbsp cornstarch
3/4 cup half and half
3/4 cup cream
3 eggs
dash salt
2 tsp pure vanilla
3 Tbsp butter
 
6 oz pkg semi sweet chocolate chips
3 Tbsp water
2 Tbsp butter
2 Tbsp light corn syrup
dash salt

Beat butter, sugar, and vanilla until light and fluffy. Beat in
eggs one at a time. Sift dry ingredients and add with milk to creamed
mixture blending into a smooth batter Pour in a greased and floured
9 inch springfiorm pan.  Bake in a preheated 350F oven, about 1
hour or tested done in center with toothpick in center.  The cake
wont be that tall, but when filled and glazed, the pieces are nice
size.  Cool completely in pan, remove.

Mix next 6 ingredients in a saucepan off heat. Whisk till well
mixed.  Cook over medium heat stir constantly until thick.  Remove
from heat and add butter and vanilla.  Strain the custard into a
bowl and discard lumps remaining in strainer if needed. If custard
is too thick, thin by whisking in a bit of milk or cream.  If you
like a bit of rum flavor, add it too.

Put all glaze ingredients in a microwave safe dish and heat on high
a minute (or two) and then whisk smooth. Or can make by gently
heating glaze ingredients over a double boiler.

Cut cake, fill with cream almost to the edges.

Before serving make the glaze and pour over the cake, smooth top
and sides if you wish or just let it drip over. 

Printable version: boston-cream12.txt.