Boston Cream Pie


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


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.
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.
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.
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.
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.






8.0 servings


Monday, April 12, 2010 - 3:23am


Related Cooking Videos