My birthday is in two days and I'm very
excited because it gives me an excuse to bake something yummy for myself. All
for me! And a few pieces for the other special people around here. ;o)
Some years I decide on a new recipe that I've
come across in the several months leading up. Some years I go with an old
stand-by. I really love cake and have many favorites but I don't think anything
compares to Boston Cream Pie. I really just love that combo in any shape or
form: eclaires, doughnuts, cupcakes....really any kind of pastry/baked yummy
with rich vanilla custard pudding and a thick chocolatey glaze is just right up
my alley. John always knows what to come home with when doughnut shopping for me.
He doesn't have to ask.
This is the only recipe I've ever tried for
Boston Cream Pie, because it's so good why mess around? It comes from the 1978
(and '79, and '81) edition of Betty Crocker's cookbook. My mom has a copy that
no longer has the cover, and it's sort of falling apart. Lots of great classic
recipes in this cookbook, and I was a bit giddy when I came across a like-new
copy at an antique store last weekend. You can bet I snatched it up!
So here you go! It involves several steps but
if you plan ahead you don't need to do them all on the same day, and each part
is fairly simple on it's own. And best of all, you probably have most of the
ingredients on hand already.
Dinette Cake
1 1/4 c. flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 c. milk
1/3 c. shortening (I use butter)
1 egg
1 tsp vanilla
Heat oven to 350°.
Grease and flour a round 9" cake pan. Beat all ingredients in large bowl,
at low speed, 30 seconds. Beat on high for 3 min. Pour into pan. Bake until
toothpick comes out clean, 35 min. Cool.
Split cake into two layers, and fill with
Cream filling. Spread top with chocoalte glaze.
Cream Filling
1/3 c. sugar
2 Tb cornstarch
1/8 tsp salt
1 1/2 c. milk
2 egg yolks
2 tsp vanilla
Mix 1st 3 ingr. in 2 qt sauce pane. Stir in
milk gradually. Cook over med. heat, stirring, until thickened and boiling.
Boil and stir 1 min. Stir at least 1/2 of mixture gradually into egg yolks.
Blend into hot mixture in pan. Boil and stir 1 minutes. Remove from heat; stir
in vanilla. Cool to room temp.
Chocolate Glaze
2 sq. (1 oz ea.) UNsweetened chocolate
3 Tb butter
1 c. powd. sugar
3/4 tsp. vanilla
About 2 Tb. hot water