Boston Cream Pie

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 6 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 eggs, separated
• 1 1/2 teaspoons vanilla
• 1 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 cup milk
• 1/2 cup granulated sugar
• 3 tablespoons flour
• 1/8 teaspoon salt
• 2 egg yolks, beaten
• 1 1/2 teaspoons vanilla
• 4 tablespoons butter
• 1/4 cup cream or 1/4 cup milk
• 1 ounce unsweetened chocolate
• confectioners' sugar

Recipe

• 1 preheat oven to 350*; butter and lightly flour two 8-inch round cake pans.
• 2 cream butter and slowly beat in sugar.
• 3 add egg yolks and vanilla; beat until blended.
• 4 sift flour, baking powder and salt onto wax paper.
• 5 alternately blend the dry ingredients and the milk into butter mixture in three stages.
• 6 beat until smooth.
• 7 in a separate bowl, beat egg whites until stiff but not dry.
• 8 fold egg whites into cake batter.
• 9 spoon batter into prepared cake pans; bake 30-35 minutes, or until toothpick comes out clean.
• 10 cool 5 minutes in pans, then remove to wire racks and cool completely.
• 11 meanwhile, prepare filling: heat milk in pan until very hot, then briskly stir in sugar, flour and salt.
• 12 cook over medium heat until very thick.
• 13 spoon a small amount of thickened milk into beaten egg yolks, and beat until blended.
• 14 (this tempers the egg yolks so they wont cook when you add them to the thickened milk.) whisk in the egg yolks, and continue to cook and stir for another 4-5 minutes.
• 15 remove from heat; add vanilla.
• 16 cool, stirring occasionally.
• 17 cover well, and refrigerate until ready to use.
• 18 for chocolate drizzle: melt butter and chocolate in saucepan.
• 19 remove from heat and add milk.
• 20 add a little confectioners' sugar at a time, until you reach a disered consistency.
• 21 drizzle over assembled cake.
• 22 enjoy!