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This week was my daughter Gayle’s birthday. She always asks for the same cake every year--Boston Cream Pie. For those of you who have my cookbook, the recipe is in it. You might want to add sugar in the line Cream margarine, vanilla and sugar and mix well. Some of you may have already corrected it, but check it out anyway.
For those of you who have never heard of this---It is not a pie, but a cake!!
It is usually a sponge or yellow layer cake filled with crème or custard filling and generally topped with chocolate. It is the official dessert of Massachusetts!!!
Boston Cream Pie (Cake)
Cake:
½ cup margarine
2 cups flour, sifted
¾ tsp vanilla
2 tsp baking powder
1 cup sugar
½ tsp salt
2 eggs
2/3 cup milk
Cream margarine, vanilla, and sugar well. Beat in eggs. Sift together flour, baking powder and salt. Mix in alternately with milk. Pour into greased 9 inch round pan. Bake in preheated 350 degree oven for 30-40 minutes or until done. Test in center with toothpick until comes out clean. Cool in pan for 10 minutes then remove to wire rack to continue cooling.
Filling:
1/3 cup sugar
1 ¼ cups milk
3 T. flour
1 egg, beaten
¼ tsp salt
1 T. margarine
1 tsp vanilla
Mix sugar flour and salt in pan, stir in milk. Bring to boil, stirring. Cook 1 more minute. Remove from heat. Slowly stir ¼ cup hot mixture into 1 beaten egg. Return egg mixture to pan; heat just to boiling. Remove from heat and add margarine and vanilla. Place in glass container. Cover with waxed paper and chill. Prepare this before mixing the cake. By the time the cake is mixed and baked and cooled, this will be ready.
Chocolate Glaze:
2 T. margarine
1 cup powdered sugar
1 oz. Unsweetened chocolate
2 T. boiling water
Melt margarine and unsweetened chocolate. Stir in sifted powdered sugar and boiling water until smooth. Use immediately. To assemble split cake layer and fill with cream filling. Put top layer over filling then spread with chocolate glaze.
Note: The easiest way I have found to split layers is with a long thread circling at the center and pulling.