This week we celebrated my cousin Sue’s husband,
John’s, birthday this week with this light and yummy cake.
Simple to make and perfect for any occasion you’re celebrating! Enjoy!
Boston Creme Pie
1 box Butter Recipe Cake Mix
1 1/2 cups butter, softened
1 cup milk
4 eggs
2 tsp vanilla butternut flavoringMix all ingredients with mixer until combined.
1 1/2 cups butter, softened
1 cup milk
4 eggs
2 tsp vanilla butternut flavoringMix all ingredients with mixer until combined.
Pour into 3 — 9 inch cake pans
(I line mine with parchment paper and spray
the sides with non-stick spray).Bake 20-25 minutes until done.
Let cool for 10 minutes and turn our on wire rack.
Let cool completely.Filling:3 TBSP cornstarch
1/2 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 tsp salt
2 TBSP butter, unsalted
1 tsp vanillaIn saucepan, whisk together cornstarch, sugar,
1/2 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 tsp salt
2 TBSP butter, unsalted
1 tsp vanillaIn saucepan, whisk together cornstarch, sugar,
milk, eggs, cream, vanilla and salt.
I use an immersion blender to get it all smooth.
Over medium heat, bring to a boil, whisking constantly.
Reduce heat and whisk for 2 minutes.
Remove from heat and whisk in the butter.
Pour the filling in another dish and refrigerate until completely cool. When cool, spread 1/2 on bottom layer; place another cake layer on that and spread on the remaining filling.
Put top cake layer on and spread with chocolate glaze (below).Chocolate Glaze:6 oz fine-quality semi-sweet chocolate (I used Ghiradelli’s)
3 TBSP water
2 TBSP unsalted butter
1 1/2 TBSP light corn syrup
1/4 tsp saltYou can use a metal bowl over a saucepan of simmering to melt the chocolate with water, butter, corn syrup and salt.
3 TBSP water
2 TBSP unsalted butter
1 1/2 TBSP light corn syrup
1/4 tsp saltYou can use a metal bowl over a saucepan of simmering to melt the chocolate with water, butter, corn syrup and salt.
(I used some simmering water that I had microwaved
and put my ingredients in a little bowl with a lid.)
Stir every now and them until smooth and combined.
Pour it all over the top of the cake and drizzle some down the sides. Refrigerate a couple of hours or overnight before serving.
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The delicious ingredients:
Throw all the ingredients in the mixing bowl…
It will get delightfully fluffy like this…
Pour into your prepared pans…
Bake on 350 degrees for 20-25 minutes…
Let cool on wire rack while you make the filling…
The filling ingredients…
Combine the ingredients in your saucepan…
Whisk or blend the ingredients until smooth…
Cook over medium heat until it is simmering…
whisk continually…
Remove from heat after 2 minutes…
Whisk in the butter and continue to blend until
it is melted and the custard is smooth…
Place in another bowl and refrigerate until completely cool…
Spread 1/2 the filling on the bottom layer…
top with the second payer and repeat…
Make the chocolate topping…
Melt your ingredients in a double boiler over
simmering water or over hot water like I did…
Keep stirring until it is all melted and smooth…
Pour it on the top of the cake and drizzle over the sides…
Delicious!
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Boston Creme Pie Recipe
Ingredients
The Cake:
1 box Butter Recipe Cake Mix
1 1/2 cups butter, softened
1 cup milk
4 eggs
2 tsp vanilla butternut flavoring
Filling:
3 TBSP cornstarch
1/2 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 tsp salt
2 TBSP butter, unsalted
1 tsp vanilla
Chocolate Glaze:
6 oz fine-quality semi-sweet chocolate (I used Ghirardelli’s)
3 TBSP water
2 TBSP unsalted butter
1 1/2 TBSP light corn syrup
1/4 tsp salt
Instructions
Cake:
Mix all ingredients with mixer until combined.
Pour into 3 — 9 inch cake pans
(I line mine with parchment paper and spray
the sides with non-stick spray).
Bake 20-25 minutes until done.
Let cool for 10 minutes and turn our on wire rack.
Let cool completely.
Filling:
In saucepan, whisk together cornstarch, sugar,
milk, eggs, cream, vanilla and salt.
I use an immersion blender to get it all smooth.
Over medium heat, bring to a boil, whisking constantly.
Reduce heat and whisk for 2 minutes.
Remove from heat and whisk in the butter.
Pour the filling in another dish and refrigerate until completely cool.
When cool, spread 1/2 on bottom layer; place another cake layer on next and spread on the remaining filling.
Put top cake layer on and spread with chocolate glaze.
Glaze:
You can use a metal bowl over a saucepan of simmering water to melt the chocolate with water, butter, corn syrup and salt.
Stir every now and them until smooth and combined.
Pour it all over the top of the cake and drizzle some down the sides.
Refrigerate cake a couple of hours or overnight before serving.