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boston cream pie

(1 rating)
simplysimple avatar
Recipe by
Debi Newton
@simplysimple
College Station, TX

I have searched for this recipe for a long time and finally this one did it for me =) I love it all - the cake the filling and the frosting! I even made it today for my moms birthday, February 5, 2012. Happy Birthday, Mom! By the way, she is in California and I am in Texas, but the thought was good! =)

(1 rating)
yield 8 serving(s)
prep time 2 Hr 55 Min
cook time 35 Min
method Bake

Ingredients For boston cream pie

  • RICH FILLING
  • 1/3 c
    sugar
  • 2 Tbsp
    cornstarch
  • 1 1/2 c
    milk
  • 2
    egg yolks, slightly beaten
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla extract
  • CAKE
  • 1/3 c
    shortening
  • 1 c
    sugar
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 1 1/4 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/4 c
    milk
  • DARK COCOA GLAZE
  • 3 Tbsp
    water
  • 2 Tbsp
    butter
  • 3 Tbsp
    Hershey's cocoa
  • 1 c
    powdered sugar
  • 1/2 tsp
    vanilla extract

How To Make boston cream pie

  • 1
    To prepare the rich filling, stir together the sugar and cornstarch in a medium saucepan. Gradually add the milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until the mixture boils. Boil and stir 1 minute. Remove from the heat, stir in the butter and vanilla. Cover and refrigerate several hours until cold.
  • 2
    Heat the oven 350 degrees F. Grease and flour a 9-inch round baking pan.
  • 3
    To make the cake, beat the shortening, sugar, eggs and vanilla in a large mixer bowl until light and fluffy. (This will take a little while - I put mine on my electric mixer and let it go while I got other ingredients together.)
  • 4
    Stir in the flour, baking powder, and salt; add alternately with milk to the shortening mixture.
  • 5
    Pour into the prepared pan. Bake 30-35 minutes or until a wooden toothpick inserted in center comes out clean.
  • 6
    Cool 10 minutes then remove from the pan to a wire rack. Cool completely.
  • 7
    To make the dark cocoa glaze, heat the water and butter in a small saucepan until it comes to a full boil; remove from heat. Immediately stir in the cocoa. Gradually add the powdered sugar and vanilla, beating with a whisk until smooth; cool slightly.
  • 8
    Using a long serrated knife, cut the cake horizontally into two even layers. Place one layer on a serving plate cut side up and spread the filling over the layer. Top with the remaining cake layer, cut side down.
  • 9
    Pour the glaze on top of the cake, allowing some to drizzle down the sides. Refrigerate before serving. Refrigerate the leftovers.
  • 10
    TIP: This is an easy recipe, just a little time consuming.. I make the cake and filling the night before. I did not slice the cake until the morning and after the filling set up in refrigerator, I mixed it up with a whisk. So simple that way. =) ENJOY!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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