Boston Cream Pie

I had always thought it would be too hard and complicated to make a Boston Cream Pie, but really it's quite easy. The first time I made one, was with a good friend who I was visiting. It was simple and fun to make. My sister made the cake in the picture a few days ago, so I thought that I would post it along with the recipe. :) The filling turned out a little runny, but other than that it was really good. :)

Boston Cream Pie

Cake

1/3 cup shortening
1 cup sugar
2 large eggs
1/14 cups all -purpose flour
1/12 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla extract

Beat shortening at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in 1 tsp vanilla. Pour batter into a greased and floured 9-inch round cake pan. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center come out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cook completely on wire rack. Split cake layer in half horizontally, Spread filling between layers; pour glaze over to of cake, cover and chill. Yield: 8 to 10 servings.

Chocolate Glaze

3 Tbsp water
2 Tbsp butter
1 cup sifted powdered sugar
3 Tbsp cocoa
1/2 tsp vanilla extract

Combine water and butter in a saucepan; bring to a boil over medium heat. Remove from heat; add powdered sugar, cocoa, and 1/2 tsp vanilla, stirring until smooth. Set glaze aside.

Custard Filling

1/3 cup sugar
2 Tbsp cornstarch
1/12 cups milk
2 eggs yolks, lightly beaten
1 Tbsp butter
1 tsp vanilla extract


Combine sugar and cornstarch in a saucepan; gradually stir in milk and egg yokes. Cook over medium hear, stirring constantly , until thickened and bubbly, Remove from heat. Add butter an vanilla; stir until butter melts. Cool. Yield: 1/34 cups