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Boston Cream Pie
Cake:
2 C flour
1-1/2 C sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 C butter, softened
1/4 C shortening
1-1/2 tsp. vanilla
1-1/4 C buttermilk
4 egg whites
Cake: Preheat oven to 350-degrees F. Grease two 9-inch cake pans; sprinkle with granulated sugar. In a large mixer bowl, combine the flour, sugar, soda, baking powder and salt. Add butter, shortening, vanilla and buttermilk. Blend on low speed for about thirty seconds; then beat on medium speed for two minutes. Add egg whites; beat another two minutes. Pour mixture equally into prepared cake pans. Bake for thirty to thirty-five minutes or until cake tester comes out clean. Cool for about ten minutes; remove cakes from pans. Allow to cool completely.
1/3 C sugar
2 TBS cornstarch
1/8 tsp. salt
1-1/2 C milk
2 egg yolks
1 TBS butter
1 tsp. vanilla
Filling: In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and egg yolks; blend well. Cook and stir over medium heat until mixture boils; boil and stir for about one minute. Remove from heat. Blend in butter and vanilla; allow to cool for about ten minutes. Spoon mixture over one cake layer; top with remaining layer.
3 TBS water
2 TBS butter
1/4 C cocoa
1 C powdered sugar (10x)
1/2 tsp. vanilla
Glaze: Combine water and butter in small pan; bring to a boil. Remove from heat and add cocoa. Stir until mixture leaves sides of pan and forms ball. Beat in powdered sugar and vanilla until smooth.
Finish: Pour cocoa mixture on top of cake, allowing glaze to drizzle down the sides. Chill in the refrigerator before serving. Recipe makes about eight to ten servings.
*Boston Cream Pie image (C) Cara Fealy Choate (2007). Used under the Creative Commons Attribution 2.0 Generic license.
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