Ingredients Jump to Instructions ↓

  1. 1/3 c Shortening

  2. 2/3 c Sugar

  3. 2 Eggs

  4. 1 c Sifted cake flour

  5. 1 ts Baking powder

  6. Pinch of salt 1/2 c Milk

  7. 1/2 ts Butter flavoring

  8. 1/2 ts Vanilla extract

  9. Cream filling 1/2 c Sugar

  10. 1/4 c Cornstarch

  11. 1/4 ts Salt

  12. 2 c Milk

  13. 4 Egg yolks, slightly beaten

  14. 1 teaspoon vanilla extract CHOCOLATE GLAZE--Reference

  15. 2 Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in butter flavoring and vanilla. Pour batter into a greased and floured 9-inch round cakepan. Bake at

  16. 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan

  17. 10 minutes; remove from pan, and cool completely.Split cake layer in half horizontally to make

  18. 2 layers. Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until FILLINGCombine first

  19. 3 ingredients in a heavy saucepan. Add milk and egg yolks; stir with a wire whisk until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, until thickened (about 1 minute); cups. Recipe continues on Boston Cream Pie

  20. 2. --


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