Boston Cream Pie (Granny's Favorites Cookbooks)

Boston Cream Pie

Butter Cake:

1 ¾ cups cake flour, see substitute below
½ tsp salt
2 tsp baking powder
1/3 cup butter
1/3 tsp vanilla
1 cup sugar
2 egg, separated
1/2 cup milk, divided

Butter two 7 or 8 inch layer pans or 12 muffin tins. Preheat oven to 375 degrees F.

Sift together cake flour, salt and baking powder, set aside. Cream butter thoroughly then add vanilla. Beat in sugar gradually; beat until fluffy. Beat in egg yolks.

Stir in ½ cup flour mixture. Stir in ¼ cup milk; add ½ cup flour mixture and ¼ cup milk; add remaining flour; beat well.

Beat egg whites until stands up in soft peaks; fold into batter. Spoon batter into prepared cake pans or muffin tins.

Bake 20 to 30 minutes. Remove from oven; cool completely.

Cake Flour Substitute: For every cup of cake flour use ¾ cup all purpose flour plus 2 Tbsp cornstarch.

Put cake layers together with Rich Cream Filling, see below.
Dust cake top with confectioners’ sugar or spread with Chocolate Frosting, see below.

Rich Cream Filling:

½ cup sugar
3 Tbsp flour or 1 Tbsp cornstarch
Small pinch salt
3/4 cup milk
1 egg or 2 egg yolks, slightly beaten
Add flavoring, see variations below
¼ cup heavy cream

In small heavy sauce pan put sugar, flour and salt; stir in milk. Cook and stir over low heat until mixture thickens, about 5 minutes or so. Add slightly beaten egg; cook and stir 3 minutes longer. Add flavoring, see variations below; let cool. Beat heavy cream until stiff; fold into cooled filling; chill. Put cake layers together with Rich Cream Filling.

Rich Cream Filling Flavoring variations:
Banana Cream Filling: Add 1 cup mashed banana pulp that has been forced through strainer and 2 Tbsp lemon juice.
Caramel Cream Filling: Use 1/2 cup flour added to 1/3 cup caramel syrup
Chocolate Cream Filling: Increase sugar to 1 cup. Heat milk with 2 oz. unsweetened chocolate. Add splash vanilla with heavy cream.
Coffee Cream Filling: Flavor to taste with instant coffee granules.

Chocolate Frosting:

2 oz. unsweetened chocolate
1 Tbsp butter
½ cup milk
2 cups confectioners’ sugar
½ tsp vanilla

In double boiler or heavy sauce pan cook chocolate, butter and milk over low heat until chocolate melts. Stir well. Let stand until luke-warm; stir in confectioners’ sugar and vanilla. Beat until thick enough to spread.
Granny's Favorites Cookbooks