Boston Cream Pie II Popular Recipes

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Boston Cream Pie II

"Yellow cake full of custard and topped with chocolate icing--yummy!"

Ingredients :

1 1/four cups all-motive flour
1 cup white sugar
1 half teaspoons baking powder
half teaspoon salt
three/four cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla extract
1/three cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
three/4 teaspoon vanilla extract
2 tablespoons hot water

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H20M

Preheat oven to 350 ranges F (one hundred seventy five levels C). Grease and flour one nine inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/four cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low pace, scraping bowl constantly for 30 seconds. Beat on high velocity, scraping bowl every so often for three minutes. Pour batter into the organized pan.
Bake at 350 levels F (a hundred seventy five ranges C) for 30 to 35 mins or until a wood select inserted near the middle comes out clean. Remove from the pan and allow cool on a twine rack.
To Make The Cream Filling: In a 2 quart saucepan, blend 1/three cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook dinner over medium warmness, stirring constantly, till the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the combination slowly into the egg yolks. Return egg yolk aggregate to the saucepan and boil and stir for 1 minute. Remove from heat and stir within the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat till melted. Remove from the heat and stir inside the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, till glaze is of preferred consistency.
To Assemble the Cake: Split the cooled cake in half of to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

A standardized recipe refers to a particular standard-of-use of certain metrics in cooking - Standard dimensions, time, temperature, quantity, etc.. Abiding by this principle creates uniformity in kitchen produce, whether or not it is abstract or concrete.If this Boston Cream Pie II recipe complements your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the go to here!If this Boston Cream Pie II recipe complements your family's tastes, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!