Boston Cream Pie

So guess what I found out when I was looking for a last minute dessert recipe to bring to a party?  It turns out that Boston Cream Pie is ridiculously easy to make from scratch, and you probably already have every single ingredient on hand.  It takes a little over an hour from start to finish (or more, depending on how long you let the cake cool), but you can multitask while doing it.  I simultaneously finished up some readings on Bede and Eusebius.  The cake was more fun though.  I got the recipe from the Cakes book in the Company’s Coming Series.

You’ll need:

  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 cup milk
  • 1/4 cup granulated sugar
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup icing sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon butter or margarine, softened
  • 4 teaspoons milk (I probably used something closer to 2 tablespoons to get the chocolate glaze to a proper spreading consistency.)

Preheat the oven to 350 degrees Fahrenheit.  Grease and flour an 8 inch cake pan.  Then, in a medium-sized bowl, beat 2 eggs until thick.  Add first amounts of sugar, butter, and vanilla.  Then beat in the first amounts of flour, baking powder, and salt.  Pour into prepared cake pan and bake 25-30 minutes until an inserted toothpick comes out clean.  Cool, remove from pan, and cut into two layers.  Meanwhile, prepare the custard.  Bring second amount of milk to a boil in a medium saucepan.  Mix second amount of sugar, flour, salt, egg, and vanilla in a small bowl.  Once milk has boiled, pour in the mixture, stirring constantly, until the milk is thickened (it should happen pretty much right away).  Remove from heat, cool,and spread between cake layers.  Finally, prepare the chocolate glaze. Mix icing sugar, cocoa powder, second amount of butter, and third amount of milk.  The glaze should be barely pourable, add milk in small amounts if it isn’t.  Spread over cake, allowing some to drip over the sides.  Et voila 🙂  Your Boston Cream Pie is ready, and needs only to be cooled until you’re ready to serve it.

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