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Boston Cream Pie (disguised As A Cake)

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Serves | Prep Time | Cook Time

Why I Love This Recipe

If you like Boston Cream donuts you'll LOVE this cake! It does take quite a bit of time though, but well worth the wait :)

Ingredients You'll Need

2 eggs, separated
1 cup superfine sugar
1 cup unbleached flour
1 tsp baking powder
pinch salt
1 tbsp butter
1/2 cup milk, heated
1/2 tsp vanilla

1/2 cup sugar
3 tbsp unbleached flour
pinch salt
1 cup milk or cream, scalded
1 egg, lightly beaten
1/2 tsp vanilla

1 cup sugar
3 tbsp cornstarch
2 oz unsweetened chocolate, shaved
1/4 tsp salt
1 cup boiling water
1 tbsp butter
1 tsp vanilla


For Cake:

Preheat oven to 350F; grease and flour an 8" round cake pan.

Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 mins.

Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.

Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla.

Pour batter into pan and bake 25-30 mins, until toothpick tests clean; cool 10 mins, remove from pan and cool completely on wire rack; slice the cake into two layers.

For Filling:

In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 mins, stirring constantly until thickened and bubbly.

Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 mins until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.

For Frosting:

Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 mins or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.

Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired.

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