Boston Creme Pie
By: Anonymous
Published: Tuesday, February 23, 2010 - 12:26am

Ingredients




2 cups Sifted cake flour
1 1/4 cups Sugar
2 1/2 teaspoons Baking powder
1 teaspoon Salt
 cup Shortening
1 cup Milk
1 teaspoon Vanilla
1 Egg, unbeaten
Custard creme filling

Preparation

1 Sift dry ingredients into mixing bowl. Add shortening, milk, and vanilla. Beat 2 minutes at medium speed. Add egg; beat 2 minutes more. Pour into two greased 9" cake pans. Bake 350 degrees 25-30 minutes. Cool on racks. Spread custard creme filling over bottom layer and cover with top layer. Dust with confectioners's sugar or spread with chocolate frosting. 2 Custard Creme Filling 1 cup milk,scalded 1/2 cup sugar 3 tablespoons cornstarch 1 dash of salt 2 eggs, slightly beaten 1 tablespoon butter 1 teaspoon vanilla 3 In heavy pan place sugar, cornstarch and salt. Gradually add milk. 4 Cook slowly,stirring constantly, until mixture thickens, about 10- 15 minutes. Add about 1/2 cup of hot mixture to eggs and blend. 5 Carefully combine both mixtures and cook about 3 minutes,stirring constantly. Remove from heat; blend in butter and vanilla. Cool. 6 Chocolate Icing Blend together 2 tablespoons butter or shortening, 2 squares unsweetened chocolate,melted, 1/2 teaspoon vanilla, and dash of salt. Add 2 1/4 cup sifted confectioners' sugar alternately with 1/4 to 1/3 cup milk; beat until smooth. If thinner icing is desired, add a little more milk.

Comments:
Tania Lopez

This looks great! Can I use butter instead of shortening or would that change the cake too much?