Boston Cream Pie
Don't be fooled! This "pie" is really a cake.
- 1 1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1 cup half-and-half
- 1/4 cup granulated sugar
- 3 tablespoons flour
- Dash of salt
- 1 egg, slightly beaten
- 1/2 teaspoon vanilla extract
- Cake: Sift together flour, baking powder and salt. Set aside.
- Work butter and vanilla extract together until creamy, then work in sugar,
a little at a time, until smooth.
- Beat in eggs one at a time, beating hard after each addition.
- Stir in milk and flour combination alternately.
- Pour batter into two greased 8-inch round cake pans and bake in a preheated
375 degree F oven for 25 minutes or until cake pulls away from sides of pan.
- Let cool.
- Filling: Scald half-and-half. Combine sugar, flour and salt in a bowl and
stir in the hot milk until smooth. Add to eggs very slowly, beating constantly.
Cook over boiling water, stirring constantly, until custard thickens.
- Remove from heat. Stir in vanilla extract and let cool.
- When both cake and filling are cool, spoon filling between the layers and
sprinkle top with confectioners' sugar, or frost with chocolate frosting.
Washington Pie: Put raspberry jam or jelly between the layers
in place of the custard, and shower the top with confectioners' sugar.