Boston Cream Pie

This cake has been a favourite since 1978.  
 The recipe is from a little cookbook – Woman’s Day Old-Fashioned Desserts -Barbara Myers.
I made this cake yesterday to take to our neighbours – Barb and Clif’s.

It was Barb’s Birthday Cake.

I can’t remember the last time I made this cake. 
But it is always a hit with its rich custard filling 
and chocolate icing.
Finished with a white chocolate spider web.

Boston Cream Pie

This cake has been a favourite since 1978.

Source: Woman’s Day Old-Fashioned Desserts
(minor changes)

1/3 cup butter
1 cup sugar
1 egg
1-1/2 cups sifted all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla
Cream the butter and sugar until light and fluffly.  Add the egg and
beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately with
the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan.
Bake in a 350° oven for about 30 minutes, or until the cake springs
back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place
the cake on a serving plate and split horizontally into two layers with
a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the
warm Chocolate Icing over the top, spreading only to the edges. Chill.
(When allowed to stand for several hours, the filling seeps into the
cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the
milk. Cook over low heat, stirring until the mixture comes to a boil.
Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually
stir in about half the thickened sauce. Return to the heat and cook.
stirring 2 or 3 minutes longer to take away the flour taste. Remove
from the heat and blend in the butter. Strain into a bowl. Cool for a
few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir
until smooth, and blend in the icing sugar and hot water. Stir until
smooth and slightly thickened (do not beat). Stir in the vanilla. Use

Optional – Spider web design.
Just mix up a little melted butter, maybe a teaspoon and add powdered sugar to it a long with a drop of hot water and vanilla and make it thin enough to squeeze out of a bag. I just put it into a small zip lock and cut off one of the corners. Just a small cut. And then once the chocolate has been spread, I pipe the white icing in circles. And immediately take a tooth pick and draw a line from the centre to the edge to form the spider web.

6 Comments Add yours

  1. Ann..I remember the last time you made it..because I made it because you made it:) Yrs ago..unless you slipped one in and I missed it..This one is over the top gorgeous.How nice of you to do that!

  2. My mother often made Boston Cream Pie. I have not eaten this in years. Oh yum….lucky neighbor!!!

  3. Monique, I think the last time I made a Boston Cream Pie was 2008. I Know it has been a while. Before I started blogging. Thanks Susan. I don't know why I don't make this more often. It really is a favourite.~Ann

  4. Linda says:

    I would love this to be my birthday cake! I have to make your recipe…it looks amazing. I am a sucker for anything with custard! I want a slice now!xo

  5. Rita says:

    One of my favourite dessert; I have not made it in years; thank you for sharing this beauty.Rita

  6. Winnie says:

    It's a beautiful cakeI've never made Boston-cream-pie but now I definitely want to

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