thursday. oh my, boston cream pie.

my budding 6-year-old photographer took this ever so flattering picture, proving that i have zero ability to put together a decent outfit. please ignore this fact.

until the other night, i had never even tasted boston cream pie. i can tell you now from experience, i've missed out on years of bliss. while it was a tad time consuming, it was worth every bite.

boston cream pie.

ingredients.
6 tbs butter, softened
2 tbs all-purpose flour
1 1/2 C cake flour (regular non-fancy flour works just as well)
2 tsp baking powder
1/4 tsp salt
3/4 C white sugar
2 eggs
1 tsp vanilla extract
1/2 C milk
1/2 C light cream
1/2 C milk
1/4 C white sugar
1 pinch salt
4 tsp cornstarch
2 eggs
1/2 tsp vanilla extract
3 (1 oz) squares semisweet chocolate
2 tbs butter
1/4 C cream
1/2 tsp vanilla extract
1/2 C powdered sugar


cake how-to.

1. preheat oven to 375. grease and flour two 9 inch round cake pans. sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2. in a large bowl, cream 6 tbs of the butter with 3/4 C sugar until light and fluffy. beat in the 2 eggs, one at a time, then beat in the 1 tsp vanilla extract. add the flour mixture alternately with the 1/2 C of the milk in 3 additions, beating the batter smooth after each addition. divide the batter between the 2 prepared pans.
3. bake at 375 for 15 min or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. turn the cakes onto wire racks to cool.
   

filling how-to.

1. combine the 1/2 C cream with 1/4 C of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. immediately add 1/4 C of the sugar and the salt, stirring until dissolved. remove the pan from the heat.
2. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.

frosting how-to.

1. in a heavy saucepan over low heat, stir the chocolate pieces and 2 tbs butter until they are completely melted. remove from the heat and, stirring constantly, add the 1/4 C cream in a thin steady stream. when mixture is smooth, stir in the powdered sugar and beat the crap out of it. stir in the 1/2 tsp vanilla.

putting it all together.

1. layer the cooled filling over one the cooled cakes and place the second cake on top. don't eat too much of the filling or you won't have enough. pour the chocolate frosting evenly over the top allowing it to spill down the sides in an amazing and appetizing fashion.
2. eat. or if you're like me, take pictures prior to devouring half of it, way too quickly.