Boston Cream Pie
By: Daphne Wright
Published: Monday, April 12, 2010 - 3:23am

Ingredients





4 Eggs
1 Cup Sugar
1 Cup Sifted Cake Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 Cup Water
1 teaspoon Vanilla
1 teaspoon Lemon Juice

1 3 1/4 oz. Pack Vanilla pudding 
1 teaspoon Vanilla
1 1/2 cups Milk

2 Squares Unsweetened Chocolate
3 tablespoons Butter
1 Cup Confectioners' Sugar
3/4 Teaspoon Vanilla
2 1/2 Tablespoons Hot water

Preparation

1 In large bowl, let eggs warm at room temperature. Preheat oven to 350 degrees. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light, about 5 minutes. 2 Meanwhile, sift flour with baking powder and salt. In measuring cup, combine 1/4 cup water, 1 teaspoon vanilla and lemon juice. Blend flour mixture, 1/3 at a time, into egg mixture, alternately with water mixture. Beat 1 minute. Turn into 2 greased 9 inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. Cool 1 hour. 3 Make Filling: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours. 4 Make Glaze: In small saucepan, melt chocolate and butter over low heat. Remove from heat; add confectioner's sugar and 3/4 teaspoon vanilla, mixing until smooth. Stir in 2 1/2-3 tablespoons hot water, 1 teaspoon at a time, until glaze is of pouring consistency. 5 To Assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate - about 1/2 hour.

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Delicious!!!