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Boston Cream Pie II

SUBMITTED BY: JBS BOX  PHOTO BY: Trisha 

"Yellow cake filled with custard and topped with chocolate icing, yummy!"
Boston Cream Pie II Recipe
RECIPE RATING:
This recipe has been rated 89 times with an average star rating of 4.1
Read Reviews (77)
PREP TIME  45 Min
COOK TIME  35 Min
READY IN  1 Hr 20 Min
Original recipe yield 1 -9 inch round cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup white sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 (1 ounce) squares unsweetened chocolate
  • 3 tablespoons butter
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons hot water

What to Drink?
Wine port
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
  2. Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
  4. To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature.
  5. To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency.
  6. To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Nov. 7, 2004 by CMDMD 
Here's a trick I learned a couple of years ago about splitting the cake. Instead of using a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Nov. 24, 2004 by jesuslovesyou 
THE CAKE CAME OUT GREAT. VERY EASY. I HAVE READ A FEW OF THE REVIEWS, AND ONE HAD SAID THAT... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Oct. 11, 2005 by Robin Gail 
Excellent Cake. I always mix sugar and cornstarch first until it is a fine powder (for any... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Oct. 3, 2003 by DAVIST 
I made this today as a birthday cake and was very pleased about the results. I used a golden... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Oct. 3, 2003 by CK.CROOKS 
I took a shortcut and used a yellow boxed cake mix, but this was devine. The custard filling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Oct. 3, 2003 by AUNT BRENDA 
I made this Boston Cream Pie recipe that my mother requested for her birthday. I was looking... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.08 star rating.
Reviewed on Apr. 13, 2008 by KimberMc 
I only used the custard and chocolate parts of this recipe. I was afraid to use the cake part... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.08 star rating.
Reviewed on Feb. 1, 2004 by JTINNIN 
Perfect Perfect Perfect. The exact recipe I was looking for!! Was not any trouble at all!! ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.08 star rating.
Reviewed on Jan. 22, 2007 by BreeAnn 
This was ok for us. The custard didn't have the flavor I was hoping for, and for all the work,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.08 star rating.
Reviewed on Oct. 3, 2003 by COFFEEGIRL 
This cake was very good. I followed the recipe closely and it turned out perfectly. MORE

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Nutritional Information
Boston Cream Pie II

Servings Per Recipe: 12

Amount Per Serving

Calories: 318

  • Total Fat: 13.2g
  • Cholesterol: 63mg
  • Sodium: 230mg
  • Total Carbs: 47.3g
  •     Dietary Fiber: 1.1g
  • Protein: 4.5g

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