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Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 2 1/3 lb DSRT PWD VANILLA; 7/8 ga Water; 1 1/2 c Water; 2 1/2 c SUGAR; POWDER 2 LB; 3 oz Baking Powder; 1/4 c IMITATION VANILLA; 7 ts Salt; 22 EGGS SHELL; 4 lb All Purpose Flour; 4 1/2 c Water; 1 1/2 lb SHORTENING; 3LB; 4 lb SUGAR; GRANULATED 10 LB; 1 1/4 c MILK; DRY NON-FAT L HEAT

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INGREDIENTS

2 1/3 lb DSRT PWD VANILLA
7/8 ga Water
1 1/2 c Water
2 1/2 c SUGAR; POWDER 2 LB
3 oz Baking Powder
1/4 c IMITATION VANILLA
7 ts Salt
22 EGGS SHELL
4 lb All Purpose Flour
4 1/2 c Water
1 1/2 lb SHORTENING; 3LB
4 lb SUGAR; GRANULATED 10 LB
1 1/4 c MILK; DRY NON-FAT L HEAT

Servings

INSTRUCTIONS

PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN : 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES. 3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS. POUR 2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN. 5. BAKE 20 TO 25 MINUTES OR UNTIL DONE. 6. SPLIT COOLED CAKES. PREPARE 1/3 RECIPE VANILLA PUDDING (RECIPE NO. J-21) FOR FILLING; SPREAD 1 CUP FILLING OVER BOTTOM HALF OF EACH CAKE. TOP WITH OTHER HALF OF CAKE. PREPARE CHOCOLATE GLAZE FROSTING (RECIPE NO. G-42); SPREAD 1/3 CUP OVER EACH CAKE, OR USE POWDERED SUGAR; SPRINKLE 3 1/3 TBSP OVER EACH CAKE. CUT 8 WEDGES PER PIE. : NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT). NOTE: OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G03202 SERVING SIZE: 1 PIECE From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Boston Cream Pie

2 1/3 lb DSRT PWD VANILLA
7/8 ga Water
1 1/2 c Water
2 1/2 c SUGAR; POWDER 2 LB
3 oz Baking Powder
1/4 c IMITATION VANILLA
7 ts Salt
22 EGGS SHELL
4 lb All Purpose Flour
4 1/2 c Water
1 1/2 lb SHORTENING; 3LB
4 lb SUGAR; GRANULATED 10 LB
1 1/4 c MILK; DRY NON-FAT L HEAT

PAN:  9-INCH PIE PAN                             TEMPERATURE:  375 F. OVEN  :    1.  SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO  MIXER BOWL.    2.  ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1  MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL; CONTINUE BEATING 2 MINUTES.    3.  COMBINE EGGS, WATER, AND VANILLA.  ADD SLOWLY TO MIXTURE WHILE  BEATING AT LOW SPEED.  SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES.    4.  GREASE AND FLOUR 12-9 INCH LAYER PANS OR 12-9 INCH PIE PANS.  POUR  2 3/4 CUPS (ABOUT 1 LB 4 OZ) BATTER INTO EACH PAN.    5.  BAKE 20 TO 25 MINUTES OR UNTIL DONE.    6.  SPLIT COOLED CAKES.  PREPARE 1/3 RECIPE VANILLA PUDDING (RECIPE NO.  J-21) FOR FILLING; SPREAD 1 CUP FILLING OVER BOTTOM HALF OF EACH CAKE.  TOP WITH OTHER HALF OF CAKE.  PREPARE CHOCOLATE GLAZE FROSTING (RECIPE  NO. G-42); SPREAD 1/3 CUP OVER EACH CAKE, OR USE POWDERED SUGAR; SPRINKLE  3 1/3 TBSP OVER EACH CAKE. CUT 8 WEDGES PER PIE.  :    NOTE:  1.  DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS.  IN STEP 1, SIFT  11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS.  SEE  RECIPE NO. A-8.  IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT).    NOTE:  OTHER PAN SIZES MAY BE USED.  SEE RECIPE NO. G-G-4.    Recipe Number: G03202    SERVING SIZE: 1 PIECE    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 100 Servings

Calories: 252
Calories from Fat: 87 (35%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.1g
Cholesterol 46mg		14 %
Sodium 89.7mg		3 %
Potassium 70.4mg		2 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 37.4g
Protein 3.7g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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