1/3 c Shortening 2/3 c Sugar 2 Eggs 1 c Sifted cake flour 1 ts Baking powder Pinch of salt 1/2 c Milk 1/2 ts Butter flavoring 1/2 ts Vanilla extract Cream filling 1/2 c Sugar 1/4 c Cornstarch 1/4 ts Salt 2 c Milk 4 Egg yolks, slightly beaten 1 teaspoon vanilla extract CHOCOLATE GLAZE--Reference recipe on Boston Cream Pie2 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 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.Split cake layer in half horizontally to make 2 layers. Spread cream filling between layers; spread chocolate glaze over top. Refrigerate until FILLINGCombine first 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 Pie2. -----
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Science of Baking A Boston Cream Pie 1 of 3
Yomenu and Tziporah the Scientific Baking Enthusiast show you the secrets inside baking.
Boston Cream Cupcakes in Progress
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Boston Cream Pie 1
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Southern New Hampshire University Builds World's Largest Boston Cream Pie 1
Back in 2010, SNHU culinary students set a world record by creating the world's largest Boston cream pie.The pastry measured an amazing 10 feet wide by 1 1/2 feet high and weighed over a ton.
How to make sugar cream pie 1 uploaded 2017
How to make sugar cream pie 1. Blend cornstarch and sugar. Include 4 tablespoons spread and cream. Cook over medium warmth, mixing always, until blend bubbles and turns out to be thick and smooth. Preheat stove oven to high. Empty blend into pie outside. Shower 2 tablespoons spread over top and sprinkle with cinnamon.