BOSTON CREAM PIE
You can make the cakes and custard a day before, but make glaze and assemble on the day you plan to serve.
Provided by CookingONTheSide
Categories Dessert
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- You'll need two 9x2 inch round cake pans coated with nonstick spray.
- Line bottoms with wax paper, spray paper.
- Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each.
- On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
- Divide between prepared pans.
- Bake 25 minutes or until a pick inserted in centers comes out clean.
- Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
- Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
- Cook over medium heat, stirring, until mixture comes to a boil.
- Pour into a bowl; place plastic wrap directly onto custard surface.
- Chill 30 minutes or until thickened.
- Assemble: Stir or whisk custard until smooth.
- Place one cake layer on serving plate; spread custard over top.
- Top with remaining cake layer, rounded side up.
- Refrigerate.
- Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
- Spread glaze over top of cake, allowing some to drip down sides.
- Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
Nutrition Facts : Calories 302.2, Fat 13.2, SaturatedFat 7.8, Cholesterol 98, Sodium 231.9, Carbohydrate 41.4, Fiber 0.5, Sugar 23.9, Protein 4.9
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