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    Boston Cream Pie

    Source of Recipe


    List of Ingredients

    1 1/2 cups cake flour
    1 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup milk
    1/3 cup shortening -- softened
    1 egg
    1 teaspoon vanilla
    1/3 cup sugar
    2 tablespoons cornstarch
    1/8 teaspoon salt
    1 1/2 cups milk
    2 egg yolks -- slightly beaten
    2 teaspoons vanilla
    2 ounces unsweetened chocolate
    3 tablespoons butter
    1 cup powdered sugar
    3/4 teaspoon vanilla
    2 tablespoons hot water -- approximate

    Cake: Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan. Measure all ingredients into a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl, occasionally. Pour into prepared pan. Bake 35 to 40 minutes, or until toothpick inserted center comes out clean.

    Filling: Blend cornstarch, salt and sugar together in saucepan. Combine milk and egg yolks; gradually stir into 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.

    Glaze: Melt chocolate and butter over low heat. Remove from heat; stir in powdered sugar and vanilla. Mix in about 2 tablespoons hot water, 1 teaspoon at a time, until glaze is of proper consistency.

    Making the dessert: Slice cake in half. Fill with cream filling and spread glaze over top of cake. Serves 8.





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