Boston Cream Pie

Cake:
2 Cups / 500 mL Sifted All-Purpose Flour
1-1/2 Cups / 375 mL Sugar
2 teas. / 10 mL Watkins Baking Powder
1 teas. / 5 mL Baking Soda
1/2 teas. / 2.5 mL Salt
1 Cup / 250 mL Buttermilk
1/3 Cup / 80 mL Vegetable Shortening
1/3 Cup / 80 mL Butter, softened
3 Eggs
2 teas. / 10 mL Watkins Original Double-Strength Vanilla Extract
1 teas. / 5 mL Watkins Butter Extract

Cream Filling:
1/3 Cup / 80 mL Sugar
3 Tbsp. / 45 mL Watkins Vanilla Dessert Mix
1-1/2 Cups / 375 mL Milk
2 Egg Yolks, slightly beaten
1 teas. / 5 mL Watkins Original Double-Strength Vanilla Extract

Glaze:
3/4 Cup / 180 mL Sugar
1/2 Cup / 125 mL Watkins Chocolate Dessert Mix
1 Cup / 250 mL Boiling Water
3 Tbsp. / 45 mL Butter
1 teas. / 5 mL Watkins Original Double-Strength Vanilla Extract

Cake:
With an electric mixer, beat together all ingredients in large mixing bowl at low speed for 30 seconds, scraping bowl constantly. Beat at high speed for 3 minutes. Pour into 2 greased and floured 9-inch / 23-cm round layer pans. Bake at 350?F / 180?C for 30 minutes or until cakes test done. Cool in pans 10 minutes, then remove pans and cool completely on wire rack. Place bottom layer on cake plate; spread with Cream Filling. Add top layer; drizzle warm Chocolate Glaze evenly over top of cake. Keep refrigerated. Makes 12 servings.

Cream Filling:
Combine first four ingredients in medium saucepan. Cook over medium heat until mixture begins to boil and thicken. Remove from heat and add vanilla. Cover with plastic wrap, cool to room temperature.

Glaze:
Combine sugar and Chocolate Dessert Mix in medium saucepan; stir in water. Cook and stir over medium heat until thickened and smooth. Remove from heat and add butter and vanilla. Beat by hand until desired consistency is achieved.

Nutritional Information Per Serving:
Calories 450, Protein 6g, Carbohydrates 68g, Sodium 450mg, Fat 17g, Saturated Fat 8g, Cholesterol 110mg, Dietary Fiber 1g

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