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Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 2 Eggs separated; 1/2 cup Sugar; 2 1/4 cups Cake flour sifted; 1 cup Sugar; 3 tsp Baking powder; 1 tsp Salt; 1/3 cup Salad oil; 1 cup Milk divided; 1 1/2 tsp Vanilla; 1/3 cup Sugar; 3 tbsp Flour; 1/4 tsp Salt; 1 1/4 cups Milk; 1 Egg beaten; 1 tbsp Butter; 1 tsp Vanilla; 1 1/2 1 oz. squares Unsweetened chocolate; 2 tbsp Butter; 1 1/2 cups Powdered sugar sifted; 1 tsp Vanilla; 3 tbsp Boiling water; 2-3 tsp Water

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INGREDIENTS

2 Eggs ; separated
1/2 cup Sugar
2 1/4 cups Cake flour ; sifted
1 cup Sugar
3 tsp Baking powder
1 tsp Salt
1/3 cup Salad oil
1 cup Milk ; divided
1 1/2 tsp Vanilla
1/3 cup Sugar
3 tbsp Flour
1/4 tsp Salt
1 1/4 cups Milk
1 Egg ; beaten
1 tbsp Butter
1 tsp Vanilla
1 1/2 1 oz. squares Unsweetened chocolate
2 tbsp Butter
1 1/2 cups Powdered sugar ; sifted
1 tsp Vanilla
3 tbsp Boiling water
2-3 tsp Water

Servings

INSTRUCTIONS

Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9 inch cake pans in moderate oven (350F) for about 20 minutes or till done. Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze.

In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat till mixture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool.

Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Blend in 3 tbsp boiling water. Add additional water 1 tsp at a time to form medium glaze of pouring consistency. Pour quickly over top of cake and spread evenly over top and sides.

NOTES

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Boston Cream Pie

2 Eggs separated
1/2 cup Sugar
2 1/4 cups Cake flour sifted
1 cup Sugar
3 tsp Baking powder
1 tsp Salt
1/3 cup Salad oil
1 cup Milk divided
1 1/2 tsp Vanilla
1/3 cup Sugar
3 tbsp Flour
1/4 tsp Salt
1 1/4 cups Milk
1 Egg beaten
1 tbsp Butter
1 tsp Vanilla
1 1/2 1 oz. squares Unsweetened chocolate
2 tbsp Butter
1 1/2 cups Powdered sugar sifted
1 tsp Vanilla
3 tbsp Boiling water
2-3 tsp Water

Beat egg whites until soft peaks form.  Gradually add 1/2 cup sugar, beating until very stiff peaks form.  Sift together remaining dry ingredients into another bowl.  Add oil, 1/2 cup of milk, and vanilla.  Beat 1 minute at medium.  Add remaining milk and egg yolks.  Beat 1 minute and scrape bowl.  Gently fold egg white mixture in.  Bake in greased and lightly floured 9 inch cake pans in moderate oven (350F) for about 20 minutes or till done.  Cool 10 minutes and remove from pans.  Cool completely.  Fill with cream filling and frost with chocolate glaze.

In saucepan, combine sugar, flour, and salt.  Gradually add milk and mix well.  Cook over medium heat till mixture thickens and boils, stirring constantly.  Cook and stir 2 more minutes.  Very gradually add the hot mixture into the egg and then return saucepan.  Cook and stir until mixture just boils again.  Stir in butter and vanilla.  Cover with waxed paper and cool.

Melt chocolate and butter over low heat, stirring constantly.  Remove from heat.  Stir in powdered sugar and vanilla until crumbly.  Blend in 3 tbsp boiling water.  Add additional water 1 tsp at a time to form medium glaze of pouring consistency.  Pour quickly over top of cake and spread evenly over top and sides.

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Nutrition

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Serving Size: 1 Serving (1718g)
Recipe Makes: 1 Servings

Calories: 2856
Calories from Fat: 2095 (73%)

Amt Per Serving		% DV

	Total Fat 232.8g	310 %
	Saturated Fat 84.3g	422 %
	Monounsaturated Fat 105g
	Polyunsanturated Fat 22.1g
Cholesterol 3840.3mg		1182 %
Sodium 107788.3mg		3717 %
Potassium 1697.7mg		45 %
Total Carbohydrate 70.2g		21 %
	Dietary Fiber 0g	0 %
	Sugars, other 70.2g
Protein 119.3g		170 %
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: 2856

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