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LOCATION: Recipes >> Cake Recipes >> Boston Cream 06

Print this Recipe    Boston Cream 06

Servings: 14

1/4 c butter, softened
1 c sugar
3 large eggs
2/3 c milk
1 t vanilla
1 3/4 c all-purpose flour
2 t baking powder
2/3 c sugar
1/3 c cornstarch
1/4 t salt
2 1/2 c milk
4 large egg yolks, lightly beaten
3 oz chocolate squares
1 tb butter
1/3 c confectioners' sugar
1/4 c milk

Heat oven to 350 degrees. Grease and flour two 9" 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.
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.

In 2 qt. 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 tabespoon vanilla. Cool completely,
stirring frequently.

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. Cover and keep warm.

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.

Makes 12 to 16 servings.


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