Boston Cream Pie II Best Dishes

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Boston Cream Pie II

"Yellow cake filled with custard and crowned with chocolate icing--yummy!"

Ingredients :

1 1/4 cups all-cause flour
1 cup white sugar
1 half teaspoons baking powder
half teaspoon salt
three/four cup milk
1/three cup shortening
1 egg
1 teaspoon vanilla extract
1/three cup white sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 half of cups milk
2 egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
three tablespoons butter
1 cup confectioners' sugar
3/four teaspoon vanilla extract
2 tablespoons warm water

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H20M

Preheat oven to 350 degrees F (a hundred seventy five tiers C). Grease and flour one nine inch round cake pan.
Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on excessive speed, scraping bowl now and again for 3 minutes. Pour batter into the organized pan.
Bake at 350 stages F (175 tiers C) for 30 to 35 mins or till a wooden select inserted near the center comes out easy. Remove from the pan and permit cool on a cord rack.
To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir inside the milk steadily and cook over medium warmness, stirring continuously, till the combination thickens and boils. Boil and stir 1 minute. Stir at the least 1/2 of the combination slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir within the 2 teaspoons vanilla. Let cool to room temperature.
To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low warmness until melted. Remove from the warmth and stir within the confectioners' sugar, and vanilla. Stir inside the water, one teaspoon at a time, till glaze is of favored consistency.
To Assemble the Cake: Split the cooled cake in half of to make 2 skinny layers. Fill the layers with the filling. Then unfold the chocolate glaze over the top. Refrigerate any leftover cake.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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