Easy Boston Cream Pie Recipe
Ingredients
| 1 (8-inch) round yellow layer cake | ||
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Cornstarch | 2 Tablespoon (Filling:) | |
| Milk | 1 2/3 Cup (16 tbs) (Filling:) | |
| Egg | 1 , beaten (Filling:) | |
| Vanilla | 3/4 Teaspoon (Filling:) | |
| 1/4 teaspoon butter flavoring | ||
| Whipping cream | 1 Cup (16 tbs), Whipped (Filling:) | |
| Unsweetened chocolate square | 2 (Glaze:) | |
| Butter | 2 Tablespoon (Glaze:) | |
| Powdered sugar | 1/4 Cup (16 tbs), sifted (Glaze:) | |
| Vanilla | 1 1/4 Teaspoon (Glaze:) | |
| Hot water | 4 Tablespoon (Glaze:) | |
Directions
Prepare layer cake according to convection baking chart
Cool completely and cut into 2 thin layers.
In 2 quart casserole, combine sugar, cornstarch and milk.
Stir well with a wire whisk.
Microwave at HIGH (10) 5 to 7 minutes, until thickened, stirring every 2 minutes.
Add egg, vanilla and butter flavoring.
Cool completely.
Fold whipped cream into thickened mixture.
Spread filling between cake layers.
In 4 cup glass measure, combine chocolate and butter.
Microwave at HIGH (10) 1 to 2 minutes until chocolate is melted.
Add powdered sugar and vanilla.
Blend in hot water 1 tablespoon at a time until glaze is desired consistency.
Spread over top and sides of cake.
Cool completely and cut into 2 thin layers.
In 2 quart casserole, combine sugar, cornstarch and milk.
Stir well with a wire whisk.
Microwave at HIGH (10) 5 to 7 minutes, until thickened, stirring every 2 minutes.
Add egg, vanilla and butter flavoring.
Cool completely.
Fold whipped cream into thickened mixture.
Spread filling between cake layers.
In 4 cup glass measure, combine chocolate and butter.
Microwave at HIGH (10) 1 to 2 minutes until chocolate is melted.
Add powdered sugar and vanilla.
Blend in hot water 1 tablespoon at a time until glaze is desired consistency.
Spread over top and sides of cake.
Chef
