Boston Cream Pie
By Yankee Magazine|Oct 13 2014|
Don't let the name fool you, Boston Cream Pie is a moist, delicious cake.
Photo Credit:All New Englanders know that Boston Cream Pie is not a pie at all, but a cake. And this version is so easy to make!
Yield
8 servings
Ingredients
Cake Layer:
1/4 cup solid vegetable shortening
1 cup white sugar
1 egg
1-3/4 cups all-purpose white flour
4 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins.
Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
To assemble, spread the filling between the cooled cake layers and top with your favorite chocolate frosting.
Ingredients
Cream Filling:
2 tablespoons plus 2 teaspoons all-purpose white flour
6 tablespoons white sugar
1 egg
1/2 cup milk
Pinch salt
1/2 teaspoon vanilla extract
Chocolate frosting
Instructions
To make the filling, combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator.
This cake was fantastic. It served 8 with no leftovers, it was too good not to have any!
I would double up on the filling recipe next time, I thought there could be a bit more filling.
Where’s the recipe for the frosting????
Hi Barbara,
You can use your favorite chocolate frosting with this recipe, but if you don’t have one on hand, we think this chocolate cream frosting is particularly good.
Now the Official Dessert of Massachusetts, thanks to a Norton school civics class who won the designation in 1996, the Boston Cream Pie was ‘invented’ at the Parker House in Boston (yes — the same place that created Parker House Rolls.) French Chef Sanzian is credited with the combination.
How about making the layers in heart-shaped pans for Valentine’s Day?
The name of the hotel is the Omni Parker House in Boston, MA. My boyfriend is a chef there.
This sounds a wonderful recipe! Any chance of having the ingredients NOT in cups? In Europe we use grams or ounces, but not cups and it’s really difficult to convert as the conversion tables are all different! Thanks