Boston Creme Pie

Horrible picture, I know. But we were running to Steph's birthday party, the camera's batteries allowed me one shot, and that is what I got before this tower of sugary joy was gone. Boston Creme Pie is one of our favorites. It is also one of Steph's favorites and so I was more than happy to accommodate. This is not a hard cake/pie to make. Since our family has grown to be quite a few people, I double the recipes for the cake and the filling. The chocolate I left the same since you do not frost the entire cake. This is the cake that you see above. If you follow the recipe as I have outlined below, you will not get as many layers. I baked 4 - 9 inch cakes. The recipe below will only make 2 - 9 inch cakes.

Also, if you find yourself with out cake flour, or simply do not want to buy it only for this recipe, substitute it with all purpose flour. However, when you measure, the rule of thumb for trading cake flour for all purpose flour is 1 cup cake flour = 1 cup minus 2 tbsp all purpose flour. You can also substitute you chocolate squares with baking cocoa. It is 1 square/ounce chocolate = 3 tbsp + 1 tbsp oil or butter melted. This is what I always do, and never had any problems. See you learned 2 tricks!

I feel I need to put a disclaimer or two in here. The first, I love this pudding. I found myself spreading it on pretty thick, but also leaving a little bowl for me to enjoy later. Yeah, it is that good. Now the second disclaimer is about the chocolate. Be warned that this is not a milk chocolate. It is a very rich, very dark chocolate. I was worried at first because it was so dark, but when it is coupled with the cake and the pudding, it is heaven! So try this one on for size and let me know how it goes.

Boston Creme Pie

6 tablespoons butter, softened 2 tablespoons all-purpose flour
1 1/2 cups cake flour (1 cup of all purpose flour minus 2 tablespoons (1c - 2tbsp))
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Cake

* Preheat oven to 375 degrees.
* Grease and flour two 9 inch round cake pans.
* Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
* In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
* Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

Filling

* Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
* In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. * Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

Chocolate Frosting

* In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.

Assembly

* Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

***Make sure everything is cooled. If you do not, your cake may just slide right off. ***