*  Exported from  MasterCook  *
 
                              Boston Cream Pie
 
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies & Pastry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -- --CAKE LAYER--
    1      Cup           Flour -- sifted
    1      Teaspoon      Baking Powder
      1/4  Teaspoon      Salt
    2                    Eggs -- at room temperature
    1      Cup           Sugar
    1 1/4  Teaspoons     Vanilla Extract
    1      Tbsp          Butter
      1/2  C             Hot Milk
                         -- --CREAM FILLING--
      1/4  C             Sugar
    2 1/2  Tbsp          All-Purpose Flour
      1/4  Tsp           Salt
    1      C             Half And Half -- hot--NOT BOILING
    3                    Egg Yolks -- lightly beaten
    1      Tsp           Vanilla Extract
    1      Tbsp          Butter -- cut in small pieces
                         -- --CHOCOLATE GLAZE--
      2/3  C             Semisweet Chocolate Chips -- (4 oz)
    3      Tbsp          Milk
    1      Tbsp          Butter
    1      C             Confectioners Sugar -- sifted
    1      Tsp           Vanilla Extract
 
 Oven 350°F
 
 TO MAKE THE CAKE:
 Lightly grease two 8-inch round layer cake pans. Line the bottoms of the
 pans with parchment or waxed paper, grease again, then sprinkle with flour
 to coat completely. Shake out any excess flour. Set aside. Sift together the
 flour, baking powder, and salt three times and leave it in the sifter. Set
 aside. In the large bowl of an electric mixer, beat the eggs for 3 to 4
 minutes, until thick and lemon colored. Gradually add the sugar and beat for
 another 5 minutes (by hand beat for 8 minutes). Add the vanilla, mixing
 until blended. Melt the butter in the hot milk. Using a rubber spatula, mix
 in the hot milk, pouring it into the batter all at once. Sift the flour into
 the mixture, gradually folding it in at the same time. The folding in of the
 milk and dry ingredients should only take about 1 minute. The batter will be
 thin. Divide
 the batter between the prepared pans. Bake for 20 to 25 minutes, or until a
 cake tester inserted in center of cake comes out clean. Cool on wire racks
 for about 10 minutes. Remove the cakes from the pans and continue to cool.
 Prepare the Pastry Cream Filling. When cooled and chilled, spread the pastry
 cream between the cake layers. Then spread the chocolate galze over the top
 cake layer. Allow the glaze to set for 2 hours before serving.
 
 TO MAKE THE CREAM FILLING:
 In a heavy-bottomed saucepan, combine the sugar, flour, and salt. Add the
 hot milk gradually, stirring constantly with a wire whisk to remove any
 lumps. Cook over medium high heat, stirring constantly until bubbly. Cook
 and stir for 2 minutes, until it begins to thicken. Remove from the heat.
 Stir a few teaspoonfuls of the hot mixture at a time into the egg yolks,
 beating constantly until well blended. After combining, return the mixture
 to the saucepan. Stir and cook for 2 minutes longer, until thick and smooth.
 Remove from the heat. Add the vanilla. Gradually stir in the butter. Cover
 the surface of the pastry cream with plastic. When the pastry cream is cool,
 chill in the refrigerator.
 
 TO MAKE THE CHOCOLATE GLAZE:
 In a small saucepan, combine the chocolate chips, milk, and butter. Cook
 over very low heat until melted and smooth. Gradually combine the chocolate
 mixture with the confectioners sugar. Stir in the vanilla. Cool until thick
 enough to spread.
 
 YIELD: 8 servings
 
 
 
 
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