Boston Cream Pie
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Half and half||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
To make the cake: Sift together flour, baking powder, and salt.
Work butter and vanilla together until creamy, then work in sugar, a little at a time, until smooth.
Beat in eggs one at a time, beating hard after each addition.
Stir in milk and flour combination alternately.
Pour batter into 2 greased 8 inch round cake pans and bake in a preheated 375° oven for 25 minutes or until cake pulls away from sides of pan.
To make the filling; Scald half and half.
Combine sugar, flour, and salt in a bowl and stir in the hot milk until smooth.
Add to egg very slowly, beating constantly.
Cook over boiling water, stirring constantly, until custard thickens.
Remove from heat, stir in vanilla, and cool.
When both cake and filling are cool, spoon filling between the layers and sprinkle top with confectioners' sugar, or frost with Chocolate Frosting.
VARIATION: To make Washington Pie, put raspberry jam or jelly between the layers in place of the custard, and shower the top with confectioners' sugar.
Serving size: Complete recipe
Calories 2778 Calories from Fat 964
% Daily Value*
Total Fat 109 g168.2%
Saturated Fat 62.9 g314.6%
Trans Fat 0 g
Cholesterol 896.6 mg298.9%
Sodium 1763 mg73.5%
Total Carbohydrates 402 g133.8%
Dietary Fiber 4.4 g17.7%
Sugars 209 g
Protein 50 g100.7%
Vitamin A 71.5% Vitamin C 3.6%
Calcium 125.2% Iron 110.8%
*Based on a 2000 Calorie diet