 Boston Cream Pie
Makes 16 servings
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Ingredients
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1
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package (18-1/4 ounces) yellow cake plus ingredients to prepare
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Cream Filling
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Chocolate Glaze
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1. Preheat oven to 350°F. Grease two 9-inch round cake pans.
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2. Following package directions, prepare and bake cake in prepared pans. Cool cakes in pans 10 minutes. Loosen edges of cakes and remove to rack to cool completely.
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Meanwhile, prepare Cream Filling. When filling is cool, prepare Chocolate Glaze. To assemble, place one cake layer on plate. Spoon Cream Filling over cake layer; cover with second layer. Spread top with Chocolate Glaze; cool. Serve when glaze is completely set. Refrigerate leftovers.
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Cream Filling
Combine 1/3 cup granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt in 2-quart saucepan. Gradually stir in 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Gradually stir small amount of hot mixture into 2 slightly beaten egg yolks; mix thoroughly. Return to hot mixture in pan. Bring to a boil; boil 1 minute, stirring constantly. Do not overcook. Remove from heat; stir in 2 teaspoons vanilla. Cool to room temperature.
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Chocolate Glaze
Combine 2 (1-ounce) squares unsweetened chocolate and 3 tablespoons butter in medium saucepan; stir over low heat until melted. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 3 to 5 teaspoons water, 1 teaspoon at a time, until glaze is of desired consistency. Cool slightly.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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309
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Calories from Fat
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43 %
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Total Fat
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15 g
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Saturated Fat
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5 g
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Cholesterol
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76 mg
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Carbohydrate
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41 g
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Fiber
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1 g
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Protein
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4 g
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Sodium
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302 mg
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Dietary exchanges
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3 Starch
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3 Fat
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Printed
from fbnr.com
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