Boston Cream Pie Recipe

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Boston Cream Pie
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Ingredients
17
Count
Nutrition
278
Calories
Total time
85
Minutes
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Ingredients:

  • 2 large eggs
  • 2 cups unsifted cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1 1/2 cups milk
  • 2 tbsp cornstarch
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 large egg
  • 1/4 cup water
  • 2 tbsp sugar

Directions:

  1. Heat oven to 350 degrees. Grease and flour two 9 round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out.
  2. For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside.
  3. In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside.
  4. Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans.
  5. Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
  6. While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
  7. When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature.
  8. Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened.
  9. To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.32 Kcal (1165 kJ)
Calories from fat 126.16 Kcal
% Daily Value*
Total Fat 14.02g 22%
Cholesterol 71.28mg 24%
Sodium 219.78mg 9%
Potassium 345.92mg 7%
Total Carbs 34.39g 11%
Sugars 30.29g 121%
Dietary Fiber 0.68g 3%
Protein 5.15g 10%
Iron 0.8mg 5%
Calcium 176.3mg 18%
Amount Per 100 g
Calories 186.04 Kcal (779 kJ)
Calories from fat 84.33 Kcal
% Daily Value*
Total Fat 9.37g 22%
Cholesterol 47.65mg 24%
Sodium 146.91mg 9%
Potassium 231.22mg 7%
Total Carbs 22.99g 11%
Sugars 20.24g 121%
Dietary Fiber 0.46g 3%
Protein 3.45g 10%
Iron 0.5mg 5%
Calcium 117.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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