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| Boston Cream Pie II |
"Yellow cake full of custard and topped with chocolate icing--yummy!"
Ingredients :
- 1 1/four cups all-reason flour
- 1 cup white sugar
- 1 half teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/three cup shortening
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup white sugar
- 2 tablespoons cornstarch
- 1/eight teaspoon salt
- 1 half of cups milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 (1 ounce) squares unsweetened chocolate
- three tablespoons butter
- 1 cup confectioners' sugar
- three/4 teaspoon vanilla extract
- 2 tablespoons hot water
Instructions :
| Prep : 45M | Cook : 12M | Ready in : 1H20M |
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- Preheat oven to 350 tiers F (175 levels C). Grease and flour one 9 inch spherical cake pan.
- Beat the flour, 1 cup sugar, baking powder, salt, 3/four cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low pace, scraping bowl continuously for 30 seconds. Beat on excessive pace, scraping bowl now and again for three minutes. Pour batter into the prepared pan.
- Bake at 350 tiers F (175 tiers C) for 30 to 35 minutes or until a wood select inserted close to the center comes out smooth. Remove from the pan and allow cool on a wire rack.
- To Make The Cream Filling: In a 2 quart saucepan, blend 1/three cup of the sugar, the cornstarch and salt. Stir inside the milk step by step and prepare dinner over medium heat, stirring constantly, till the aggregate thickens and boils. Boil and stir 1 minute. Stir at the least 1/2 of the aggregate slowly into the egg yolks. Return egg yolk aggregate to the saucepan and boil and stir for 1 minute. Remove from warmness and stir inside the 2 teaspoons vanilla. Let cool to room temperature.
- To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low warmth till melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, till glaze is of desired consistency.
- To Assemble the Cake: Split the cooled cake in half to make 2 skinny layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
Notes :
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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