Friday, December 2, 2011

Boston Cream Pie

Sponge Cake Batter
1 cup a.p. flour
1 tsp baking powder
¼ tsp salt
3 eggs
1 cup sugar
1 tsp vanilla
1/3 cup hot milk

Cream Filling
1 pkg instant vanilla pudding
1 ½ cups cold milk

Chocolate Glaze
2 tbsp butter
1 sq unsweetened chocolate
2 tbsp milk
1 cup sifted icing sugar
¼ tsp vanilla

Spoon flour into measuring cup. Mix with baking powder and salt. Beat eggs until thick (~5 minutes). Gradually add sugar until light and fluffy. Add vanilla. Fold in dry ingredients, ¼ at a time, in egg mixture. Add hot milk all at once and mix in quickly. Line 9” round pan with waxed paper. Do not grease. Spread in batter. Bake 375F for 20-25 min. Cool and remove from pan.

Cream Filling: Prepare and let stand 5 minutes. Split cake in half and fill with pudding.

Chocolate Glaze: Melt butter and chocolate. Add milk. Stir in icing sugar and vanilla. Beat until smooth. Spread over top of cake. Refrigerate.

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