Boston Cream Pie is really a delicious cake and perfectly delightful, generally simple, and adored by one and all.  It’s one of America’s classic desserts.
Boston Cream Pie

Boston Cream Pie
Recipe type: Dessert
Cuisine: American
Serves: 12 to 16
Cake Layers:
  • 1/4 Cup butter, softened
  • 1 Cup sugar
  • 3 each large eggs
  • 2/3 Cup milk
  • 1 teaspoon vanilla
  • 1 3/4 Cups all-purpose flour
  • 2 teaspoon baking powder
  • 2/3 Cup sugar
  • 1/3 Cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 Cups milk
  • 4 large eggs yolks, lightly beaten
  • 3 ounces milk chocolate or semisweet chocolate
  • 1 Tablespoon butter
  • 1/3 Cup confectioners' sugar
  • 1/4 Cup milk
  1. PREPARE CAKE LAYERS: Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In large bowl with electric mixer at medium speed, beat 1/4 cup butter, 1 cup sugar,eggs, 2/3 cup milk, 1 teaspoon vanilla and baking powder about 4 minutes until thoroughly blended and smooth.
  2. Spoon batter into prepared pans; bake 30 minutes until wooden pick inserted in center of each layer comes out clean. Remove layers to wire racks to cool completely.
  3. PREPARE EGG CUSTARD: In 2 quart saucepan, stir 2/3 cup sugar, cornstarch and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until smooth. Bring to boil over medium heat, stirring constantly; cook 1 minute until mixture boils rapidly and thickens. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture, stirring rapidly and constantly to blend and keep smooth. Return mixture to low heat; cook 1 minute longer. Do not allow to boil. Remove from heat; stir in 1 Tablespoon vanilla. Cool completely, stirring frequently.
  4. PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt chocolate and 1 Tablespoon butter,stirring frequently until blended and smooth. Remove from heat; stir in confectioners sugar and 1/4 cup milk until blended and smooth. Keep warm, covered. To assemble: Using sharp serrated knife, carefully cut cooled layers in half horizontally. Place one layer, cut side up, on serving platter; spread with 1/3 cooled custard. Repeat with remaining cake layers and custard, ending with cake layer, cut side down. Spoon warm glaze over top of cake, letting mixture drip down sides.

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