Sunday, November 09, 2008

Classic Boston Cream Pie

No, it was not a "Boston" fever for me (having just recently prepared Boston baked beans).
From Boston Cream Pie
It just so happened that I was looking at different chocolate recipes from a Hershey's book to prepare for celebrating Nov 8th. I was planning to make a Florida citrus cake that my co-worker recently brought to work and that I loved, but I asked hubby first.

Me: Honey, would you be interested in a lemon-type cake that I can prepare for our anniversary?
Him: Nah...I am not fond of lemon cakes. Yellow cake with chocolate frosting would be good, though.
Me: Or maybe you would prefer chocolate cake with chocolate frosting?...
Him: That would be even better.

Well, thinking that he was probably referring to the boxed yellow cake and Duncan chocolate frosting when he mentioned that that was what he would like, I was not really looking forward to preparing something from the box when it was a special occasion. Although we plan to go out of town this coming week for a major celebration (no kids!!!), I did want to prepare something special (as in, from scratch) on the day itself.

So I was browsing through the photos in that Hershey's book and this Classic Boston Cream Pie caught my attention. It did look close enough to a yellow cake with chocolate frosting, but it has something else that I LOVE: custard. However, my husband is not a fan of custard like my leche flan (though he likes the custard in eclair, and had been hinting for years that he would love to have those). So, on the day before our anniversary...

Me: Honey, would you be interested in Boston Cream Pie?
Him: Sure. My grandmother used to make those.

Ok, I got the go signal, although his response somewhat appeared lukewarm to me (it might have been because he was tired. He and the boys had been splitting and piling wood, while I cleaned out the upright freezer in preparation for our fresh meat supplies for the coming year).

When it was finally done and served, hubby's face was priceless. He even closed his eyes to savor his slice. Mmmmm...

My boys, needless to say, loved it. Older boy said, "Ma, are we having Christmas or Thanksgiving here? You should make this and show off, errr, ah, let them taste this." Younger son said, "Yeah, Ma, this is really good! Mmmm!!!"

1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

2. Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

4. Prepare RICH FILLING. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare DARK COCOA GLAZE. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 8 to 10 servings.

1/3 cup sugar
2 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.

3 tablespoons water
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
1 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly. About 3/4 cup glaze.

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