Tuesday, October 27, 2009

Boston Cream Pie

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.

boston cream pie

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:

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.

Boston Cream Pie
adapted from: Hershey’s
printable recipe

ingredients:

cake:cream filling:dark cocoa glaze:
1/3 cup shortening1/3 cup sugar3 TBSP water
1 cup sugar2 TBSP cornstarch2 TBSP butter or margarine
2 eggs 1-1/2 cups milk (I used soy)3 TBSP unsweetened cocoa
1 tsp vanilla extract2 egg yolks, slightly beaten1 cup powdered sugar
1-1/4 cups all-purpose flour 1 TBSP butter or margarine1/2 teaspoon vanilla extract
1-1/2 tsp baking powder1 tsp vanilla extract
1/4 tsp salt
3/4 cup milk (I used soy)


directions:
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.

bake cake:
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.

assembly:
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.

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