Triple-Butterscotch Boston Cream Pie Recipe

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Triple-Butterscotch Boston Cream Pie
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Ingredients
25
Count
Nutrition
233
Calories
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Ingredients:

  • 2 tbsp butter
  • 1/2 cup packed dark brown sugar
  • 2 tbsp cornstarch
  • 1/8 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • cooking spray
  • 2 tsp cake flour
  • 1 1/4 cups sifted cake flour
  • 1/4 tsp salt
  • 1 tbsp butter
  • 1/3 cup 2% reduced-fat milk
  • 2 large eggs
  • 1/3 cup packed dark brown sugar
  • 2 tbsp butter
  • 1/4 cup packed dark brown sugar
  • 1/4 cup sifted powdered sugar

Directions:

  1. To prepare the filling, melt 2 tablespoons butter in a large, heavy saucepan over medium heat. Add 1/2 cup brown sugar and 1/4 cup evaporated milk, stirring constantly, and cook for 2 minutes. Bring to a boil, and cook for 30 seconds. Remove from heat. Heat 1 cup 2% milk in a small, heavy saucepan over medium-heat to 180° or until tiny bubbles form around the edge (do not boil). Remove milk from heat.
  2. Combine the cornstarch, 1/8 teaspoon salt, 1 egg, and egg yolk in a bowl; stir well with a whisk. Gradually add hot 2% milk to egg mixture, stirring constantly. Add milk-egg mixture to brown sugar mixture, stirring constantly. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Stir in 1 teaspoon vanilla. Spoon filling into a bowl. Cover surface of filling with plastic wrap; chill.
  3. Preheat oven to 350°.
  4. To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat the wax paper with cooking spray, and dust with 2 teaspoons flour. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Place 1 tablespoon butter and 1/3 cup 2% milk in a small, heavy saucepan, and bring to a simmer over medium heat (do not boil). Remove from heat. Cover and keep warm.
  5. Beat 2 eggs in a large bowl with a mixer at high speed for 3 minutes. Gradually add 1/3 cup brown sugar and granulated sugar, beating until thick (about 3 minutes). Add flour mixture to egg mixture alternately with warm milk mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes. Remove cake from pan; peel off wax paper. Cool cake completely on wire rack.
  6. Split cake in half horizontally using a serrated knife; place bottom layer,
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.02 Kcal (976 kJ)
Calories from fat 75.84 Kcal
% Daily Value*
Total Fat 8.43g 13%
Cholesterol 92.27mg 31%
Sodium 170.02mg 7%
Potassium 173.37mg 4%
Total Carbs 35.11g 12%
Sugars 32.51g 130%
Dietary Fiber 0.04g 0%
Protein 4.65g 9%
Vitamin C 0.7mg 1%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 125mg 12%
Amount Per 100 g
Calories 226.34 Kcal (948 kJ)
Calories from fat 73.67 Kcal
% Daily Value*
Total Fat 8.19g 13%
Cholesterol 89.63mg 31%
Sodium 165.14mg 7%
Potassium 168.4mg 4%
Total Carbs 34.1g 12%
Sugars 31.58g 130%
Dietary Fiber 0.04g 0%
Protein 4.51g 9%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 121.4mg 12%

* 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

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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