Post by April B. on Apr 16, 2004 8:19:49 GMT -6
Boston Cream Pie
Quick Cake
Sift together
1 cup flour
1 tsp baking powder
1/4 tsp salt
Wet ingredients
2 eggs
1-1/2 tsp vanilla
1 cup sugar
1/2 cup milk
1-2 Tbsp butter or margarine
Beat eggs and vanilla until thick
Beat in sugar a little at a time
Stir in flour mixture
Heat milk with butter until butter melts, then
stir into batter
Pour into 8-inch square pan
Bake 350-375° for 25 minutes
Note:When I bake this for Boston Creme Pie, I use 8-inch or 2 9-inch
round pans)
Filling:
1 c milk
1/3 c sugar
1 Tbsp flour
1 Tbsp cornstarch
pinch of salt
2 egg yolks
2 Tbsp butter or margarine
1 tsp vanilla
Make as for pie filling: Scald milk, mix sugar, cornstarch, flour and
salt in a medium saucepan
Whisk in hot milk in a steady stream until smooth
Cook over moderately low heat, stirring constantly until thickened
and comes to a boil
Simmer 1-2 minutes
Whisk egg yolks; add a little of the hot mixture to egg yolks, then
add to pudding mixture in saucepan. Simmer, stirring constantly for a
couple of minutes until thickened
Remove from heat; stir in butter and vanilla
Lay plastic wrap right on top of pudding and cool completely
When filling is completely cool, spread over bottom layer of Boston
Cream Pie; place top layer over filling
Frost with chocolate frosting
Frosting:
1/4 c evaporated milk
1 c sugar
1/3 c cocoa
1/8 tsp salt
3 Tbsp margarine
1 tsp vanilla
Combine milk, sugar, cocoa, and salt
Cook and bring to a boil; let boil for 1 minute
Remove from heat; stir in margarine and vanilla.
Cool slightly, then beat (just with a wooden spoon)
Pour over top of cake let run down sides of cake
Place frosted cake uncovered in refrigerator until frosting "sets up"
Chill before serving
Store covered in refrigerator
Quick Cake
Sift together
1 cup flour
1 tsp baking powder
1/4 tsp salt
Wet ingredients
2 eggs
1-1/2 tsp vanilla
1 cup sugar
1/2 cup milk
1-2 Tbsp butter or margarine
Beat eggs and vanilla until thick
Beat in sugar a little at a time
Stir in flour mixture
Heat milk with butter until butter melts, then
stir into batter
Pour into 8-inch square pan
Bake 350-375° for 25 minutes
Note:When I bake this for Boston Creme Pie, I use 8-inch or 2 9-inch
round pans)
Filling:
1 c milk
1/3 c sugar
1 Tbsp flour
1 Tbsp cornstarch
pinch of salt
2 egg yolks
2 Tbsp butter or margarine
1 tsp vanilla
Make as for pie filling: Scald milk, mix sugar, cornstarch, flour and
salt in a medium saucepan
Whisk in hot milk in a steady stream until smooth
Cook over moderately low heat, stirring constantly until thickened
and comes to a boil
Simmer 1-2 minutes
Whisk egg yolks; add a little of the hot mixture to egg yolks, then
add to pudding mixture in saucepan. Simmer, stirring constantly for a
couple of minutes until thickened
Remove from heat; stir in butter and vanilla
Lay plastic wrap right on top of pudding and cool completely
When filling is completely cool, spread over bottom layer of Boston
Cream Pie; place top layer over filling
Frost with chocolate frosting
Frosting:
1/4 c evaporated milk
1 c sugar
1/3 c cocoa
1/8 tsp salt
3 Tbsp margarine
1 tsp vanilla
Combine milk, sugar, cocoa, and salt
Cook and bring to a boil; let boil for 1 minute
Remove from heat; stir in margarine and vanilla.
Cool slightly, then beat (just with a wooden spoon)
Pour over top of cake let run down sides of cake
Place frosted cake uncovered in refrigerator until frosting "sets up"
Chill before serving
Store covered in refrigerator