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LOCATION: Recipes >> Cake Recipes >> Boston Cream 08

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Boston Cream Pie

1/2 cup margarine
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1/3 cup oil
1 1/2 teaspoons vanilla
2 eggs, separated
1 cup milk

1/3 cup sugar
1 tablespoon cornstarch
1 1/2 cups milk
1 egg yolk, slightly beaten
1/2 cup whipping cream, whipped
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla

1 1/2 ounces unsweetened chocolate
2 tablespoons butter
1 1/2 cups confectioners' sugar
1 teaspoon vanilla

Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar,
beating until very stiff peaks form.

Sift together remaining dry ingredients into another bowl. Add oil,
half the milk and vanilla. Beat 1 min. at med. speed. Add remaining
milk and egg yolks. Beat 1 min., scrape bowl.

Gently fold in egg whites. Bake in two greased 9x 1 1/2" round pans
in 350 degree oven for 25 min. Cool 10 min., remove from pans. Cool
completely. Fill with cream filling. Frost with Chocolate Glaze.

In saucepan, combine sugar, flour, cornstarch and salt. Gradually
stir in milk. Cook and stir until mixture thickens and boils; cook
and stir 2-3 min. longer. Stir a little of hot mixture into egg
yolk; return to hot mixture . Cook and stir until mixture just
boils. Add vanilla; cool. Beat until smooth; fold in whipped cream.

Melt chocolate and butter over low heat, stirring constantly.
Remove from heat. Stir in confectioners' sugar and vanilla until
crumbly. Blend in 3 tablespoons boiling water. Add enough water
(about 2 teaspoons), a teaspoon at a time, to form med. glaze of
pouring consistency. Pour quickly over top of cake; spread glaze
evenly over top and sides.

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