Boston Cream Pie
Pies6 T butter
¾ C sugar
2 eggs, slightly beaten
1 t vanilla
1 ½ C cake flour
2 t baking powder
¼ t salt
½ C milk
1 C scalded milk, cooled
½ C sugar
2 T cornstarch or flour
3 eggs, slightly beaten
1 t vanilla
3 oz semi-sweet chocolate
2 T butter
¼ C milk or cream
½ C powdered sugar
½ t vanilla
Cake:
Cream butter and sugar. Blend in eggs and vanilla. Combine flour, baking powder and salt. Add alternately with milk to mixture. Pour into two 9” cake pans. Bake 15 mins at 375. Cool on wire rack.
Filling:
Cook milk and sugar until sugar has dissolved. Separately, whisk cornstarch/flour into eggs until smooth. Add 2 T of milk mixture to eggs. Add eggs to milk, whisking until blended. Continue cooking until mixture thickens slightly. Remove from heat. Add vanilla, and cool to room temperature.
Icing:
Melt chocolate and butter in double boiler. Remove from heat and blend in milk. Beat in powdered sugar until smooth. Add vanilla and mix well,
Assembly:
Place one cake bottom side up, spread with filling. Place other cake bottom down over filling. Drizzle icing over the top of the cake so that it drips down the side. Chill until ready to serve.
