Boston Cream Pie
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||3 Teaspoon|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs) (3/4 Cup Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
|Cream filling||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Tablespoon|
Stir butter just to soften.
Sift in flour, baking powder, salt, and granulated sugar.
Add 3/4 cup milk and the vanilla.
Mix until dry ingredients are dampened.
Then beat for 2 minutes at low speed of electric mixer or 300 vigorous strokes by hand.
Add eggs and remaining milk.
Beat for 1 minute longer in mixer or 150 strokes by hand.
Pour into 2 layer-cake pans (9 inches), lined on the bottom with paper.
Bake in preheated moderate oven (375°F.) for 20 to 25 minutes.
Turn out on cake racks, and peel off paper.
Cool, and put together with Cream Filling.
Sprinkle top with confectioners' sugar