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Print this Recipe    Boston Cream 10

Boston Cream Pie

1 1/2 cup cake flour or 1 1/4 cup all-purpose flour
1 cup sugar
1 1/2 t baking powder
1/2 t salt
3/4 cup milk
1/3 cup shortening
1 egg
1 t vanilla or vanilla extract

1/3 cup sugar
2 T cornstarch
1/8 t salt
1 1/2 cup milk
2 egg yolks, slightly beaten
2 t vanilla or vanilla extract

1/3 cup butter or margarine
2 cup confectioner's sugar
1 1/2 t vanilla or vanilla extract
2 oz melted unsweetened chocolate (room temperature)
2-4 T water

Heat oven to 350 degrees F. Grease and flour 9"x1 1/2 " round
pan.Measure all cake ingredients into a large mixer bowl. Blend
30 seconds on low speed, scraping bowl constantly. Beat 3 minutes
at high speed, scraping bowl occasionally. Pour into pan. Bake
35-40 minutes. Cool. While cake is baking, prepare cream filling:
Blend sugar, cornstarch and salt in medium saucepan. Combine milk
and egg yolks; gradually stir in to sugar mixture. Cook over medium
heat, stirring constantly until mixture thickens and boils. Boil
and stir 1 minute. Remove from heat; stir in vanilla. Cool to
room temperature. Once cake has cooled, split cake into 2 thin
layers. Fill layer between the cakes with cream filling. Prepare
frosting: Melt butter in saucepan. Blend in sugar, vanilla and
melted chocolate. Stir in water 1 Tbsp at a time until mixture
becomes glaze- like. (Think the consistency of the chocolate on
a glazed doughnut or an eclair.) Spread over top of cake. 8-10
servings.

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