When I was thinking up a dessert for the party, I was originally thinking of a Boston cream pie. Then I changed my mind and went with éclairs. I ended up think it would be too time consuming and went back to the Boston cream pie idea when I saw this recipe at Hershey’s.
I told Kai I was going to go back to my original plan of making the Boston cream pie instead of the éclairs. He asked me if I can make it “sausage shaped” to keep with the theme. After a second, I said maybe. I only made another one because I knew one cake wouldn’t be enough to serve everybody who would be coming over, so I indulged him.
I present to you, the Boston cream pie LOAF:
I don’t think the loaf worked as great as the round cake, but it was worth a shot. Since I used soy milk instead of regular milk, the cream filling wasn’t as thick. Next time, I will probably cook it a little longer to thicken or add more cornstarch if making it dairy free.
|cake:||cream filling:||dark cocoa glaze:|
|1/3 cup shortening||1/3 cup sugar||3 TBSP water|
|1 cup sugar||2 TBSP cornstarch||2 TBSP butter or margarine|
|2 eggs||1-1/2 cups milk (I used soy)||3 TBSP unsweetened cocoa|
|1 tsp vanilla extract||2 egg yolks, slightly beaten||1 cup powdered sugar|
|1-1/4 cups all-purpose flour||1 TBSP butter or margarine||1/2 teaspoon vanilla extract|
|1-1/2 tsp baking powder||1 tsp vanilla extract|
|1/4 tsp salt|
|3/4 cup milk (I used soy)|
cream filling, prepare the day before serving, or several hours prior:
Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.
Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
dark cocoa glaze:
Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.
Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down.
Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.