Boston Cream Pie II Good Recipes

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Boston Cream Pie II

"Yellow cake packed with custard and crowned with chocolate icing--yummy!"

Ingredients :

1 1/four cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
half of teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
1 teaspoon vanilla extract
1/three cup white sugar
2 tablespoons cornstarch
1/eight teaspoon salt
1 half cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
three tablespoons butter
1 cup confectioners' sugar
three/four teaspoon vanilla extract
2 tablespoons warm water

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H20M

Preheat oven to 350 levels F (one hundred seventy five tiers C). Grease and flour one 9 inch spherical cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/four cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low pace, scraping bowl constantly for 30 seconds. Beat on excessive speed, scraping bowl from time to time for three mins. Pour batter into the organized pan.
Bake at 350 levels F (a hundred seventy five degrees C) for 30 to 35 mins or until a wood choose inserted close to the middle comes out clean. Remove from the pan and allow cool on a wire rack.
To Make The Cream Filling: In a 2 quart saucepan, blend 1/3 cup of the sugar, the cornstarch and salt. Stir within the milk progressively and prepare dinner over medium heat, stirring constantly, till the aggregate thickens and boils. Boil and stir 1 minute. Stir at the least 1/2 of the mixture slowly into the egg yolks. Return egg yolk combination to the saucepan and boil and stir for 1 minute. Remove from warmness and stir inside the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low warmth till melted. Remove from the heat and stir within the confectioners' sugar, and vanilla. Stir inside the water, one teaspoon at a time, until glaze is of favored consistency.
To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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