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Boston Cream Pie III

Boston Cream Pie III

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Jackie

Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
  2. In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
  3. Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
  5. To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
  6. To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
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Reviews

Sharon Buck
11
12/25/2008

I can only rate the filling and glaze. I used a cake mix instead of the cake recipe. I cooked the cake in loaf pans instead of a round pan. I used the filling and chocolate glaze recipe. I doubled the chocolate glaze recipe and it covered the tops of the cakes and drizzled down the sides. It was enjoyed by all at Christmas dinner.

Bethie Jo
10
2/10/2005

The cakes tasted like bisquik pancakes, the frosting was too rich for my taste, and the custard was very tedious to make. It ended up as a lovely cake with horrid taste that just wasn't worth the time.

TTHREAD787
8
9/10/2003

Less of a review right now, and more of a question. 3 egg yolks are listed twice on the recipe ingredient list...are 3 yolks supposed to be incorporated into the batter? I made it without the three yolks, and it baked fine, and the cake tastes good, but it seems pale and a little dense. Would adding the 3 yolks make a positive difference?