Boston Cream Pie

Boston Cream Pie


1/2 cup margarine or butter
1 cup sugar
3 eggs
2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 teaspoons vanilla


Bake in 2 greased, floured 9-inch cake pans at 350-degrees for 20-25 minutes.

Cream Filling

1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups milk
4 egg yolks, slightly beaten
1 teaspoon vanilla

In a saucepan, mix sugar, cornstarch, salt. Combine the milk and the slightly beaten egg yolks.  Gradually stir the egg mixture into the dry ingredients. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Refrigerate for several hours to set. 

Chocolate Glaze

2 tablespoons butter
1 square unsweetened chocolate
1 cup sifted powdered sugar
3 tablespoons boiling water.

In a saucepan, melt butter and chocolate over low heat. Remove chocolate mixture from heat and stir in powdered sugar, adding water until glaze is spreading consistency.  Spread over cake. 


Refrigerate cake until ready to serve. 

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