The Cookbook

Boston Cream Pie

Cake:

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk

Heat oven to 350. Cream shortening, sugar, eggs, and vanilla. Combine dry ingredients. Add alternately with milk to creamed mixture. Pour into well greased and floured 9 inch pie pan. Bake 30-35 minutes or until done. Cool for 10 minutes, remove from pan.

Filling:

1/3 c up sugar
2 Tbsp cornstarch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir for one minute. Remove from heat, blend in butter and vanilla. Cover and chill. Cut cake into two layers, spread filling onto one cake layer. Top with other layer.

Glaze:

3 Tbsp Water
2 Tbsp Butter
3 Tbsp Cocoa
1 Cup confectioners sugar
1/2 tsp vanilla

In small saucepan, combine water and butter. Boil. Remove from heat and immediately stir in cocoa. Beat in convectioners sugar and vanilla (with whisk if necessary) until smooth. Cool slightly. Pour onto top of cake, allowing some to drizzle down the side. Chill and serve.

stemyn