Original Boston Cream Pie



– 1/3 cup shortening
– 1 cup sugar
– 2 egg
– 1 teaspoon vanilla
– 1 1/4 cup flour (all-purpose )
– 1 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup milk


– 1/3 cup sugar
– 1 tablespoon cornstarch
– 1 1/2 cup milk
– 2 egg yolks ( slightly beaten)
– 1 tablespoon butter
– 1 teaspoon vanilla


– 2 tablespoon water
– 2 tablespoon butter
– 3 tablespoon cocoa
– 1 cup sugar (confectioners )
– 1/2 teaspoon vanilla


Cake: Preheat oven to 350 degrees. In medium bowl cream shortening, sugar, eggs and vanilla until light and fluffy. Combine dry ingredients; add alternately with milk to creamed mixture. Pour batter into a well greased and floured 9-inch layer pan.
Bake 30 to 35 minutes or until done. Cool 10 minutes; remove from pan. Cool completely. Filling: In a saucepan, combine sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla.
Cover and chill. Cut cake layer into two thin layers. Spread filling onto one cake layer; top with remaining layer. Glaze: In small saucepan combine water and butter. Bring to a full boil; remove from heat and immediately stir in cocoa. Beat in confectioners sugar and vanilla (whisk if necessary) until smooth; cool slightly.
Pour onto top of cake, allowing some to drizzle down sides. Chill. Garnish with whipped cream or nuts if desired.
Posted to recipelu-digest by “Diane Geary”