Recipe:  Boston Cream Pie


Ingredients:

For the cake:

2 tsp (10 ml) plus 6 Tbs (90 ml) butter, softened
2 Tbs (30 ml) all-purpose flour
1+1/2 cups (375 ml) cake flour (not self-rising)
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) sugar
2 eggs
1 tsp (5 ml) vanilla extract
1/2 cup milk

For the custard filling:

1/2 (125 ml) cup light cream
1/2 cup (125 ml) milk
1/4 cup (60 ml) sugar
A pinch of salt
4 tsp (20 ml) cornstarch (cornflour)
2 eggs, lightly beaten
1/2 tsp (2 ml) vanilla extract

For the chocolate frosting:

3 one-ounce (28 g) squares semi-sweet chocolate, cut into small bits
2 Tbs (30 ml) butter
1/4 cup (60 ml) light cream
1/2 cup (125 ml) powdered sugar (confectioner's sugar), sifted
1/2 tsp (2 ml) vanilla extract

Instructions:

Butter and flour the insides of two 9 inch (25 cm) round cake pans. Combine
the cake flour, the baking powder, and the salt, and sift them onto a piece
of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of butter
together with the sugar, beating them until the mixture is light and
fluffy. Beat in the two eggs, one at a time, and the vanilla. Beat in 1/3
of the flour mixture until it is thoroughly incorporated, add 1/3 of the
milk, and beat until the batter is smooth. Repeat two more times. Divide
the batter between the two prepared cake pans and bake in the center of a
preheated 375F (190C) oven for about 15 minutes, or until the cake begins
to shrink away from the sides of the pan and the center springs back
immediately when poked with a finger. Turn the cakes onto wire racks to cool.
   For the filling, combine the cream and half the milk in a saucepan and
bring almost to a boil over moderate heat. When bubbles begin to form
around the edge of the pan add the sugar and salt and stir until they are
dissolved. Remove the pan from heat. Combine the remaining milk and the
cornstarch in a bowl and stir to remove lumps. Whisk the two eggs into this
mixture, and then add the cream mixture in a thin stream, whisking
constantly. Return the contents of the bowl to the saucepan and cook over
low heat, stirring constantly, until the custard thickens and is smooth.
Remove from heat; over cooking will make it lumpy. Stir in the vanilla
extract and allow to cool to room temperature.
   For the frosting, stir the chocolate bits and the butter in a heavy
saucepan over low heat until they are completely melted. Remove from the
heat and, stirring constantly, add the cream in a thin stream. When this
mixture is smooth sift the powdered sugar over the top, and beat vigorously
for a minute or two. Stir in the vanilla extract.
   To assemble the cake, spread the filling over one of the cakes with a
metal spatula, and place the second cake on top. Pour the frosting evenly
over the top, allowing it to spill over the sides. One cake serves 6 to 8.