It was my boyfriend Travis’ birthday yesterday. Birthday’s are a great reason to make cake and I usually take advantage of that!! He requested a couple of different cakes…carrot cake, chocolate cake…but then he kept talking about cream filled doughnuts. That was when I started thinking about a cream filled cake and decided on this one. In case you are wondering why it’s called pie when it’s a cake there is a Wiki for that!! 🙂
Look at how the filling is oozing out of the side!!
Sliced and ready to serve:
Boston Cream Pie
From The Ultimate Southern Living Cookbook pg 104
- 1/2 (1 stick) butter, softened
- 1 cup sugar
- 3 large eggs
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 milk (I used 2%)
- 2 teaspoons vanilla extract
- 1/2 teaspoon butter flavoring extract
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings.
- Pour batter into two greased and floured 9-inch round cakepans. Bake at 350° for 18 to 20 minutes (my cake cooked exactly 20 minutes) or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks
- Spread Cream Filling between cake layers. Spread Chocolate Glaze over top of cake, letting excess drip down sides. Chill at least 1 hour (We ate it after an hour but I would recommend 2 hours to be sure the cream filling is completely chilled). Store in refrigerator.
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk (I used 2%)
- 4 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- Combine first 3 three ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute or until thickened, stirring constantly; remove from heat. Stir in vanilla. Cool (I put the cream in a bowl and refrigerated it while the cake finished cooking and cooled).
- For the glaze I didn’t use the recipe from the cookbook. When I do make the recipe again I will try the recipe from the book. Instead I melted 1 cup chocolate chips with 1/2 cup light cream and poured it over the cake. It hardened nicely in the fridge.