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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PIE - Classic Boston Cream Recipe

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This recipe for PIE - Classic Boston Cream is from Carolyn's Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups unsifted all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Filling:
1/3 cup sugar
2 T cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 T butter
1 tsp vanilla

Glaze:
3 T water
2 T butter
3 T cocoa
1 cup confectioner's sugar
1/2 tsp vanilla
Directions:
Directions:
Cake: Preheat oven to 350º F. In medium bowl, cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients and add alternately with milk to creamed mixture. Pour batter into well-greased and floured 9-inch layer pan. Bake 30-35 minutes or until cake tested in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.

Filling: In a saucepan combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Cover and chill. Cut cake layer into 2 thin layers. Spread filling on to 1 cake layer, top with remaining.

Glaze: In a small saucepan combine water and butter. Bring to full boil; remove from heat and immediately stir in cocoa. Beat in confectioner's sugar and vanilla, whisk if necessary, until smooth; cool slightly. Pour onto top of cake allowing to drizzle down sides. Chill before serving.

 

 

 

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