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Boston Cream Pie III recipe

1 servings

Ingredients:

2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup milk

3 egg yolks

Filling

1 cup milk

3 egg yolks

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 tablespoon butter

1 teaspoon vanilla extract

Chocolate Glaze

1 (1 ounce) square unsweetened chocolate

2 tablespoons butter or margarine

1/2 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 tablespoon hot water

confectioners' sugar for dusting

Instructions:

Preheat oven to 375 degrees F (190 degrees C).

Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper.

Sift together the cake flour, baking powder and salt; set aside.

In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla.

Add the flour mixture alternately with 3/4 cup milk.

Mix only enough to blend thoroughly; do not overmix.

Divide the batter between 2 - 8 inch pans.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool.

To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat.

In a heatproof mixing bowl, beat 3 egg yolks until smooth.

Gradually add 1/2 cup sugar and continue beating until pale yellow.

Beat in 1/4 cup flour.

Pour the hot milk into the egg yolk mixture in steady stream, beating constantly.

When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler.

Heat, stirring constantly, until thickened.

Cook 2 minutes more, then remove from the heat.

Stir in 1 tablespoon butter and 1 teaspoon vanilla.

Let cool.

To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter.

When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste.

Add 1/2 teaspoon vanilla.

Beat in a little of the hot water.

If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.

To assemble the cake, spread the cooled pastry cream over one of the cake layers.

Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula.

Dust top with confectioners sugar.

Refrigerate any leftover cake.