Try this Boston Cream Pie recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350?. Prepare cake: Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper. Sift flour, baking powder, salt onto sheet of waxed paper. Beat whites in a bowl until soft and peaks form. Beat in 1/2 cup sugar for 1-2 minutes until stiff peaks form. Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color. Beat in water and vanilla. Fold in whites. Fold in flour mixture in 2 additions. Scrape into pans. Bake in 350? oven 25 minutes or until tops spring back when lightly touched. Turn cakes out on to racks to cool completely. Peel off paper. Prepare filling: Mix sugar, flour and salt in saucepan. Stir in 3/4 cup milk. Heat over medium heat, whisking constantly, until mixture boils; cook 2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk mixture into saucepan. Return to heat. Cook, stirring, 1 minute. Stir in vanilla. Cover with plastic wrap, pressing on surface to prevent film. Cool. Invert cake layer on serving plate. Stir cooled filling; spread over layer. Invert second layer on top. Prepare Glaze: melt butter and chocolate in saucepan over low heat, stirrin occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth Spoon ontop of caek; spread level, allowing some of glaze to flow over edge. Chill. Recipe by: Family Circle 6/3/97 Posted to MC-Recipe Digest V1 #631 by The Taillons
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1128 | ||
Calories from Fat: 479 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.2g | 71 % | |
Saturated Fat 30.5g | 152 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 393.8mg | 121 % | |
Sodium 225.2mg | 8 % | |
Potassium 586.1mg | 15 % | |
Total Carbohydrate 157.4g | 46 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 148.5g | ||
Protein 22.6g | 32 % | |
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. |
Calories per serving: 1128
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