PHOTO SUBMITTED BY Rosetta Sperring
RECIPE SUBMITTED BY Mary Martin Gillman for “Boston Cream Pie.”
Rosetta writes ” Mary the recipe was really good. I plan on making this one again in the future. I’ll let you know when I have it posted to my blog giving you credit for your recipe. Thanks again Mary for your wonderful recipe. This was my very first Boston Cream Pie. Here is Mary’s recipe typed out.”
Visit Rosetta’s Blog at http://rosettabakes.com/
“Boston Cream Pie”
Ingredients:
2 c. cake flour
3 tsp. baking powder
1.4 tsp. salt,
1 c. sugar
4 T. butter
1 egg
3/4 c. milk,
1 tsp. vanilla
Sift together the flour, baking powder and salt. Cream the butter, add sugar gradually and cream together. Add unbeaten egg and beat thoroughly. Add flour, alternately with milk, beating after each addition until smooth. Add vanilla. Bake in 2 well-greased (8″) layer pans at 350 degrees for about 25 minutes. Cool on rack.
CREAM FILLING:
Ingredients:
1/2 c. sugar
1/2 c. flour
1/4 tsp. salt
2 c. milk
2 eggs (slightly beaten)
1/2 tsp. vanilla
1 T. butter
Ingredients:
For the cream filling, combine sugar, flour, and salt and mix with eggs. Stir in hot milk slowly, to form a smooth paste. Cook over boiling water, in a double boiler, for 10 minutes, stirring constantly the first 5 minutes. Cool and add vanilla and then butter. This is the filling you put between the layers of the one-egg cake.
To Make The Chocolate Glaze:
Ingredients:
1 (1-ounce) square unsweetened chocolate
2 Tablespoons butter
½ cup confectioners’ sugar
½ teaspoon vanilla
¼ cup light cream (I used heavy whipping cream)
1 Tablespoon confectioners’ sugar (for dusting)
The Glaze: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners’ sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla and mix well. Cool slightly then pour over cake. You can put wax paper under the cake all around, this way when you pour the glaze over the cake, the cake dish will be clean when you pull them out.
RECIPE SUBMITTED BY Mary Martin Gillman for “Boston Cream Pie.”
Rosetta writes ” Mary the recipe was really good. I plan on making this one again in the future. I’ll let you know when I have it posted to my blog giving you credit for your recipe. Thanks again Mary for your wonderful recipe. This was my very first Boston Cream Pie. Here is Mary’s recipe typed out.”
Visit Rosetta’s Blog at http://rosettabakes.com/
“Boston Cream Pie”
Ingredients:
2 c. cake flour
3 tsp. baking powder
1.4 tsp. salt,
1 c. sugar
4 T. butter
1 egg
3/4 c. milk,
1 tsp. vanilla
Sift together the flour, baking powder and salt. Cream the butter, add sugar gradually and cream together. Add unbeaten egg and beat thoroughly. Add flour, alternately with milk, beating after each addition until smooth. Add vanilla. Bake in 2 well-greased (8″) layer pans at 350 degrees for about 25 minutes. Cool on rack.
CREAM FILLING:
Ingredients:
1/2 c. sugar
1/2 c. flour
1/4 tsp. salt
2 c. milk
2 eggs (slightly beaten)
1/2 tsp. vanilla
1 T. butter
Ingredients:
For the cream filling, combine sugar, flour, and salt and mix with eggs. Stir in hot milk slowly, to form a smooth paste. Cook over boiling water, in a double boiler, for 10 minutes, stirring constantly the first 5 minutes. Cool and add vanilla and then butter. This is the filling you put between the layers of the one-egg cake.
To Make The Chocolate Glaze:
Ingredients:
1 (1-ounce) square unsweetened chocolate
2 Tablespoons butter
½ cup confectioners’ sugar
½ teaspoon vanilla
¼ cup light cream (I used heavy whipping cream)
1 Tablespoon confectioners’ sugar (for dusting)
The Glaze: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners’ sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla and mix well. Cool slightly then pour over cake. You can put wax paper under the cake all around, this way when you pour the glaze over the cake, the cake dish will be clean when you pull them out.
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