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Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c milk; 3 lg Eggs separated; 3 tb Light corn syrup; 3/4 c Cake flour; 1/2 c Granulated sugar; 1 pn Salt; 2 tb Water; 2 ts Vanilla extract; 6 lg Egg yolks; 1/2 c Granulated sugar; 1/2 c Granulated sugar; 1 ts Vanilla extract; 1/2 c All-purpose flour; 1 pn Salt; 4 oz Semi-Sweet Chocolate;

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INGREDIENTS

CAKE INGREDIENTS
1 1/2 c milk
3 lg Eggs ; separated
3 tb Light corn syrup
3/4 c Cake flour
1/2 c Granulated sugar
CHOCOLATE GLAZE
1 pn Salt
2 tb Water
2 ts Vanilla extract
6 lg Egg yolks
1/2 c Granulated sugar
1/2 c Granulated sugar
1 ts Vanilla extract
FILLING INGREDIENTS
1/2 c All-purpose flour
1 pn Salt
4 oz Semi-Sweet Chocolate;

Servings

INSTRUCTIONS

Chocolate can mend almost any catastrophe or make a good situation great. Perhaps that is why chocolates are the gift of choice for Valentines Day? Skip the boxed chocolates this year! Go into the kitchen and prepare your special one this chocolate-glazed American classic recipe that is more cake than pie from The Cook & Kitchen Staff at Recipe-a-Day.com. Pre-heat oven to 350-F degrees and grease a 9-inch round cake pan. Line cake pan with wax paper or spray with non-stick vegetable oil for easy removal. Beat together eggyolks and vanilla at medium speed until well blended. Beat in half the sugar until the cake batter is very thick and pale. Using clean, dry beaters, beat together egg white and salt in a separate bowl at medium speed until very soft peaks form. Gradually beat in remaining sugar and continue to beat until stiff, but no dry peaks form. Gently fold yolk mixture for cake batter into egg white mixture. Sift flour over the batter and continue to fold gently to combine. Do not over-mix as cake will turn out flat. Gently pour batter into prepared cake pan and place in the oven. Bake cake until the top springs back when lightly pressed, approximately 25-minutes. Remove completed cake from oven and loosen by running a metal spatula or knife around the side of the pan. Invert cake onto a wire rack to cool. Turn cake right-side up to continue cooling on the rack. Meanwhile prepare the cake filling in a saucepan. Mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring mixture to a boil over medium heat and boil for 1-minuted, quickly whisking constantly. Strain through a fine sieve into a bowl, cover and chill for 30-minutes. Using a serrated knife, cut cooled cake horizontally in half. Carefully remove waxed paper if utilized. Place bottom layer of the cake on a serving platter and spread chilled filling evenly over the cake layer. Top with remaining cake layer and press slightly to center both cake parts over each other. To prepare chocolate glaze, place sugar, corn syrup and water in a saucepan and bring to a boil over low heat, stirring constantly until the sugar has dissolved. Remove the mixture from heat source and add chocolate. Let the mixture stand for about 1-minute. Whisk mixture until it forms a smooth sauce and gradually pour chocolate glaze over the top of the layered cake. Let stand until the glaze sets and refrigerate until serving time. Refrigerate any leftover cake as cream pies can easily spoil. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff on Feb 09, 1998

NOTES

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Boston Cream Pie

CAKE INGREDIENTS
1 1/2 c milk
3 lg Eggs separated
3 tb Light corn syrup
3/4 c Cake flour
1/2 c Granulated sugar
 CHOCOLATE GLAZE
1 pn Salt
2 tb Water
2 ts Vanilla extract
6 lg Egg yolks
1/2 c Granulated sugar
1/2 c Granulated sugar
1 ts Vanilla extract
 FILLING INGREDIENTS
1/2 c All-purpose flour
1 pn Salt
4 oz Semi-Sweet Chocolate;

Chocolate can mend almost any catastrophe or make a good situation great.  Perhaps that is why chocolates are the gift of choice for Valentines Day?  Skip the boxed chocolates this year! Go into the kitchen and prepare your  special one this chocolate-glazed American classic recipe that is more cake  than pie from The Cook & Kitchen Staff at Recipe-a-Day.com.    Pre-heat oven to 350-F degrees and grease a 9-inch round cake pan. Line  cake pan with wax paper or spray with non-stick vegetable oil for easy  removal. Beat together eggyolks and vanilla at medium speed until well  blended. Beat in half the sugar until the cake batter is very thick and  pale. Using clean, dry beaters, beat together egg white and salt in a  separate bowl at medium speed until very soft peaks form. Gradually beat in  remaining sugar and continue to beat until stiff, but no dry peaks form.    Gently fold yolk mixture for cake batter into egg white mixture. Sift flour  over the batter and continue to fold gently to combine. Do not over-mix as  cake will turn out flat. Gently pour batter into prepared cake pan and  place in the oven. Bake cake until the top springs back when lightly  pressed, approximately 25-minutes. Remove completed cake from oven and  loosen by running a metal spatula or knife around the side of the pan.  Invert cake onto a wire rack to cool. Turn cake right-side up to continue  cooling on the rack.    Meanwhile prepare the cake filling in a saucepan. Mix together sugar and  flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring  mixture to a boil over medium heat and boil for 1-minuted, quickly whisking  constantly. Strain through a fine sieve into a bowl, cover and chill for  30-minutes.    Using a serrated knife, cut cooled cake horizontally in half. Carefully  remove waxed paper if utilized. Place bottom layer of the cake on a serving  platter and spread chilled filling evenly over the cake layer. Top with  remaining cake layer and press slightly to center both cake parts over each  other.    To prepare chocolate glaze, place sugar, corn syrup and water in a saucepan  and bring to a boil over low heat, stirring constantly until the sugar has  dissolved. Remove the mixture from heat source and add chocolate. Let the  mixture stand for about 1-minute. Whisk mixture until it forms a smooth  sauce and gradually pour chocolate glaze over the top of the layered cake.  Let stand until the glaze sets and refrigerate until serving time.  Refrigerate any leftover cake as cream pies can easily spoil.    Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff  <dailyrecipe-owner@recipe-a-day.com> on Feb 09, 1998

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Nutrition

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Serving Size: 1 Serving (411g)
Recipe Makes: 6 -8

Calories: 1121
Calories from Fat: 496 (44%)

Amt Per Serving		% DV

	Total Fat 55.1g	73 %
	Saturated Fat 20.5g	103 %
	Monounsaturated Fat 22.8g
	Polyunsanturated Fat 7.9g
Cholesterol 2208.2mg		679 %
Sodium 384.1mg		13 %
Potassium 490.7mg		13 %
Total Carbohydrate 113g		33 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 110.5g
Protein 44.6g		64 %
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: 1121

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