Last year, my daughter made this one for me, thus continuing the tastiest of all family traditions.
1/2 cup butter
1 t vanilla
1 cup sugar
2 cups flour, spoon lightly into the measuring cup
2 t baking powder
1/2 t salt
2/3 cup milk
Spoon Mage™ Note:
If your pan is 8″ instead of 9″, the cake will still bake up nice, but it will take about 10-12 minutes longer. As it rises, it will loom a little dangerously from the top of the pan. No worries though, it will be fine.
Preheat the oven to 350°F
Cream the butter, vanilla, and sugar using a mixer set at medium high speed.
Blend together the flour, baking powder, and salt.
Beat the flour into the butter mixtures alternately with the milk.
Pour into a well-greased 9 inch pan and bake for 30 minutes, or until the cake is set. Test with by inserting a toothpick directly up and down in the middle. If the cake is cooked, it will come out clean.
Let the cake rest out of the oven, but remaining inside the pan for 10 minutes.
Place a wire rack on the top of the cake and flip the pan over, gently shaking to remove the cake. Allow the cake to completely cool.
Cream Filling Ingredients:
1/3 cup sugar
3 T flour
1/4 t salt
1 1/4 cup milk
1 egg, beaten
1 T butter
1 t vanilla
Cream Filling Directions:
In a medium sized sauce pan, combine the sugar, flour, and salt. Stir in the milk. Bring to a low boil over medium high heat, stirring constantly.
Continue to cook and stir for 2 minutes.
Remove from heat.
Quickly combine a little of the hot thickened cream into the egg.
Then pour the egg mixture into the sauce pan.
Return to just boiling.
Remove from heat again and stir in the butter and vanilla.
Cool, cover, and chill in the refrigerator.
2 T butter
1 oz unsweetened chocolate
1 cup powdered sugar
2 T boiling water
Chocolate Glaze Directions:
In a medium sauce pan, melt the butter with the chocolate. Stir in the sugar. Then add the boiling water a little at a time until the glaze is smooth. Use immediately – make this after the cake and pudding are assembled.
Boston Cream Pie Assemblage:
To slice the cake horizontally in half, place toothpicks in a few places near the center to provide a cutting guide.
Using a serrated knife slowly cut the cake in half. The toothpicks will help you keep the cake level.
Place the bottom half of the cake on a plate and cover the entire thing with all the filling.
Place the top half of the cake over the filling. Then spread chocolate glaze all over the top.
Refrigerate until the glaze is firm and then cover with plastic wrap until you are ready for dessert!