Boston Cream Pie III

Boston Cream Pie III

14

"Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!"
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Ingredients

3 h servings 384 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
  2. In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
  3. Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
  5. To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
  6. To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

I can only rate the filling and glaze. I used a cake mix instead of the cake recipe. I cooked the cake in loaf pans instead of a round pan. I used the filling and chocolate glaze recipe. I dou...

Most helpful critical review

The cakes tasted like bisquik pancakes, the frosting was too rich for my taste, and the custard was very tedious to make. It ended up as a lovely cake with horrid taste that just wasn't worth th...

I can only rate the filling and glaze. I used a cake mix instead of the cake recipe. I cooked the cake in loaf pans instead of a round pan. I used the filling and chocolate glaze recipe. I dou...

The cakes tasted like bisquik pancakes, the frosting was too rich for my taste, and the custard was very tedious to make. It ended up as a lovely cake with horrid taste that just wasn't worth th...

Less of a review right now, and more of a question. 3 egg yolks are listed twice on the recipe ingredient list...are 3 yolks supposed to be incorporated into the batter? I made it without the ...

I used 4 egg whites with 2 yolks. I replaced the filling with vanilla pudding which saved alot of time. And added a crust with 1 cup flour, 1/4 cup sugar and 1/2 cup butter.

I would suggest using yellow cake mix, and a vanilla custard pudding and topping with the satiny chocolate glaze from this site. Much easier and very tasty!

I used a different cake recipe and this pastry cream recipe. Blah! Not thick enough by any means. It seeped out the side and ran all over the place. It was ugly, but tasted great.

Not bad, not bad at all. The glaze was a bit too runny, but thats easily adjustable. Will make it again,,,, when I have time and energy,,lol.

This recipe is awesome! I made this at my work, and it came out beautiful, and sold out right away! I have never even baked a cake from scratch before! Soooo easy!

I followed instructions exactly for the pudding, but mine is thick, but not thick enough to stand up a layer of cake by itself. It tastes good though.