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Boston Cream Pie

Microwaverina's picture
Ingredients
  Yellow cake mix 9 Ounce (1 Package)
For filling
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Egg yolk 1 , slightly beaten
  Unsweetened chocolate square 1 Ounce (1 Square)
For glaze
  Butter/Margarine 4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs), powdered
  Vanilla 1⁄4 Teaspoon
  Hot water 1 Tablespoon
Directions

GETTING READY
1. Prepare cake mix according to package instructions.

MAKING
2. In a 1-quart casserole mix the granulated sugar, cornstarch and salt.
3. Blend in the milk.
4. In the microwave, cook for 3 1/2 to 4 1/2 minutes on Power 8 or Medium High until chocolate softens.
5. Take the egg yolk in a bowl and blend a little of the hot mixture into it.
6. Add it back to the hot mixture in the casserole.
7. In the microwave, cook for 1 1/2 minutes on Power 8 or Medium High.
8. Mix the butter and vanilla and cool the mixture.
9. Cut the cake horizontally into two layers.
10. Spread the mixture on top of one layer and cover with the other layer.
11. Cover and chill till the filling is firm.

FINALIZING
12. In a small bowl, place the butter and chocolate.
13. In the microwave, cook for 1 ½ to 2 minutes at Power 7 or Medium-High until the chocolate is soft.
14. Stir to melt chocolate and blend in the powdered sugar and vanilla.
15. Stir in hot water, 1 teaspoon at a time, until the glaze is of desired thickness.
16. With a spatula, spread the glaze over top of cake, allowing it to drizzle down the sides.

SERVING
17. Cover and chill and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
8 Minutes
Ready In: 
23 Minutes
Servings: 
6

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